| 摘要 |
A new method and apparatus for freezing food products utilizing a conventional refrigeration cycle. Refrigerant is fed into an array of heat transfer tubes mounted for immersion in a container of perishable food product whereby heat is transferred from the food product to the refrigerant causing the food product to freeze within a predetermined radius of each heat transfer tube. Each heat transfer tube is comprised of an outer fluid conveying member and an inner fluid conveying member that is generally coaxial or concentric with the outer fluid conveying member. After the food product is frozen, the food product container is lowered, leaving the frozen food product suspended by the heat transfer tubes. A support is placed under the frozen product. The frozen product is removed from the apparatus by heating the tubes so as to thaw a quantity of frozen material in the immediate vicinity of the tubes, which causes the weight of the product to shift from the tubes to the support. The frozen product may thence be moved for storage, shipping, etc.
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