Abstract: A refrigeration system includes a cooler or freezer enclosure; a heat exchanger within the enclosure; a bulk storage tank in fluid communication with the heat exchanger; a sound generator in fluid communication with the heat exchanger; a thermoacoustic refrigerator in acoustic communication with the sound generator; and an indirect heat exchange loop in heat transfer contact with the thermoacoustic refrigerator. The heat exchanger is adapted to receive pressurized fluid from the bulk storage tank, and to provide pressurized gas to the sound generator.

Abstract: An apparatus and process for reducing temperature of food products on a conveyor disposed within a chamber including transporting the food products on the conveyor moving in a direction within the chamber; introducing a mixture of a gas and solid or liquid cryogen into the chamber; and pulsing a turbulent flow of the mixture of gas and solid or liquid cryogen alternately back and forth across the conveyor in a direction transverse or perpendicular to the direction of movement of the conveyor.

Abstract: An apparatus for reducing temperature of items includes an enclosure having an inlet and an outlet for the items within the enclosure; a conveyor for conveying the items within the enclosure from the inlet to the outlet; one or more delivery nozzles positioned to deliver gaseous cryogen and liquid or solid cryogen at supersonic velocity to the items on the conveyor. The apparatus delivers supersonic gaseous cryogen and fine liquid cryogen droplets onto the surface of food items to cool or freeze the food items.

Abstract: A self-chilling container, including an outer wall and an inner wall defining at least one adsorption chamber in a space provided between the outer wall and the inner wall, the adsorption chamber adapted to contain adsorbent material in heat transfer contact with at least the inner wall; the inner wall further defining at least one cooling chamber adjacent to the adsorption chamber, the cooling chamber being in heat transfer contact with the inner wall; at least one inlet disposed at the outer wall for introduction of a gas subliming solid material into the adsorption chamber for adsorption of sublimed gas onto the adsorbent material; and a valve in communication with the adsorption chamber for controlled release of the gas from the adsorption chamber.

Abstract: A refrigeration process including supplying chilled CO2 liquid into a refrigeration chamber, flashing the chilled CO2 liquid into gaseous CO2 and solid CO2 for providing a cooling elect within the refrigeration chamber, and exhausting CO2 gas from the refrigeration chamber, wherein fresh CO2 liquid passes through a tube-side of a shell-and-tube heat exchanger prior to entering the refrigeration chamber as chilled CO2 liquid and the exhaust CO2 gas passes through a shell-side of the shell-and-tube heat exchanger after exiting the refrigeration chamber, thereby pre-cooling the liquid CO2 prior to entering the refrigeration chamber.

Abstract: An apparatus and method for surface crust freezing of a food product utilizes a refrigeration shell enclosing a freezing chamber, the freezing chamber having a cavity shaped to substantially accommodate the shape of the exterior surface of the food product; the cavity communicating with the refrigeration shell; a transport substrate to carry the food product into the freezing chamber; a cryogen supply; and a gas circulation device in the refrigeration shell in communication with the cryogen supply to introduce a cooling flow of gas containing cryogen into the cavity so as to contact the food product along its exterior surface.

Abstract: An apparatus and method for providing treatment to a continuous supply of food product using a vacuum process includes compartments for receiving, treating and expelling food products that are delivered to the apparatus on a continuous basis. The compartments have different pressures therein and in a preferred embodiment are separated from each other within the apparatus to treat the food product on a continual basis, as opposed to a batch-by-batch basis.

Abstract: An apparatus and method are provided for mixing a gas and a liquid to produce a gaseous vapor of the liquid that is substantially free of droplets. Gas, e.g., carbon dioxide, is divided into first and second streams. The first stream is combined in an atomization zone with the liquid, e.g., acetic acid, to form an atomized mixture of the gas and liquid. This atomized mixture is then contacted with the second gas stream in a mixing zone within a mixing/separation chamber in which the second gas stream vaporizes substantially all of the atomized liquid, and the resulting mixture of gas, vaporized liquid and residual droplets moves to the separation zone of the mixing/separation chamber. In the separation zone, the residual droplets gravitationally separate from the vaporized mixture, and the vaporized mixture free of a substantial amount of residual droplets is removed from the chamber.

Abstract: An apparatus and method for providing treatment by impingement to a continuous supply of food product includes a treatment zone at an ambient pressure, a fluid delivery zone at an elevated pressure, and a circulation assembly. Impingement plates containing apertures separate the zones. When treatment fluid is drawn through the impingement apertures, jets of treatment fluid are produced and impinge upon food product traveling through the treatment zone. The apparatus can employ a conveyor mechanism to accommodate food product from a continuous supply, as opposed to batches.

Abstract: An apparatus and method are provided for mixing a gas and a liquid to produce a gaseous vapor of the liquid that is substantially free of droplets. Gas, e.g., carbon dioxide, is divided into first and second streams. The first stream is combined in an atomization zone with the liquid, e.g., acetic acid, to form an atomized mixture of the gas and liquid. This atomized mixture is then contacted with the second gas stream in a mixing zone within a mixing/separation chamber in which the second gas stream vaporizes substantially all of the atomized liquid, and the resulting mixture of gas, vaporized liquid and residual droplets moves to the separation zone of the mixing/separation chamber. In the separation zone, the residual droplets gravitationally separate from the vaporized mixture, and the vaporized mixture free of a substantial amount of residual droplets is removed from the chamber.

Abstract: An apparatus and method for surface crust freezing of a food product utilizes a refrigeration shell enclosing a freezing chamber, the freezing chamber having a cavity shaped to substantially accommodate the shape of the exterior surface of the food product; the cavity communicating with the refrigeration shell; a transport substrate to carry the food product into the freezing chamber; a cryogen supply; and a gas circulation device in the refrigeration shell in communication with the cryogen supply to introduce a cooling flow of gas containing cryogen into the cavity so as to contact the food product along its exterior surface.

Abstract: Food products are frozen or cooled within a housing chamber defined by side walls between an ceiling and floor and having a cryogen supply, a food products conveyor extending into the chamber disposed between the ceiling and floor, by transporting the food products on the conveyor; the chamber containing at least one impingement hood disposed above the conveyor; the impingement hood including a shell including a top, opposed edges and opposed side walls supporting an impinger containing openings. Gas and solid or liquid cryogen are mixed within the impingement hood, the mixture of gas and cryogen are directed to the impinger, and impingement jets of the mixture are directed through an impingement plate onto the food products transported on the conveyor.

Abstract: An apparatus and method are provided for mixing a gas and a liquid to produce a gaseous vapor of the liquid that is substantially free of droplets. Gas, e.g., carbon dioxide, is divided into first and second streams. The first stream is combined in an atomization zone with the liquid, e.g., acetic acid, to form an atomized mixture of the gas and liquid. This atomized mixture is then contacted with the second gas stream in a mixing zone within a mixing/separation chamber in which the second gas stream vaporizes substantially all of the atomized liquid, and the resulting mixture of gas, vaporized liquid and residual droplets moves to the separation zone of the mixing/separation chamber. In the separation zone, the residual droplets gravitationally separate from the vaporized mixture, and the vaporized mixture free of a substantial amount of residual droplets is removed from the chamber.

Abstract: An apparatus and method are provided for mixing a gas and a liquid to produce a gaseous vapor of the liquid that is substantially free of droplets. Gas, e.g., carbon dioxide, is divided into first and second streams. The first stream is combined in an atomization zone with the liquid, e.g., acetic acid, to form an atomized mixture of the gas and liquid. This atomized mixture is then contacted with the second gas stream in a mixing zone within a mixing/separation chamber in which the second gas stream vaporizes substantially all of the atomized liquid, and the resulting mixture of gas, vaporized liquid and residual droplets moves to the separation zone of the mixing/separation chamber. In the separation zone, the residual droplets gravitationally separate from the vaporized mixture, and the vaporized mixture free of a substantial amount of residual droplets is removed from the chamber.

Abstract: An apparatus and method for surface crust freezing of a food product utilizes a refrigeration shell enclosing a freezing chamber, the freezing chamber having a cavity shaped to substantially accommodate the shape of the exterior surface of the food product; the cavity communicating with the refrigeration shell; a transport substrate to carry the food product into the freezing chamber; a cryogen supply; and a gas circulation device in the refrigeration shell in communication with the cryogen supply to introduce a cooling flow of gas containing cryogen into the cavity so as to contact the food product along its exterior surface.

Abstract: Food products are frozen or cooled within a housing chamber defined by side walls between an ceiling and floor and having a cryogen supply, a food products conveyor extending into the chamber disposed between the ceiling and floor, by transporting the food products on the conveyor; the chamber containing at least one impingement hood disposed above the conveyor; the impingement hood including a shell including a top, opposed edges and opposed side walls supporting an impinger containing openings. Gas and solid or liquid cryogen are mixed within the impingement hood, the mixture of gas and cryogen are directed to the impinger, and impingement jets of the mixture are directed through an impingement plate onto the food products transported on the conveyor.

Abstract: An apparatus and method of microbiocidal gas generation includes generating a microbiocidal agent, such as lactic acid, without the need for a carrier gas. A liquid microbiocidal agent is introduced into a heat exchanger where it is heated to generate a gaseous miocrobiocidal agent without a carrier gas for use with food products, while eliminating the costs, additional equipment and additional steps associated with the use of a carrier gas in the generation of microbiocidal agents.

Abstract: A system and method of treating food products includes applying a non-volatile microbiocidal substance, such as lactic acid, to the food products. The non-volatile microbiocidal substance may be combined with a carrier gas prior to its application, such that the non-volatile microbiocidal substance is suspended within the carrier gas. Alternatively, the non-volatile microbiocidal substance may be heated to vapor prior to its application to the food products. The invention applies the microbiocidal agent to food products while eliminating the hazards associated with volatile gases used as microbiocidal agents.

Abstract: An apparatus and method for providing treatment by impingement to a continuous supply of food product includes a treatment zone at an ambient pressure, a fluid delivery zone at an elevated pressure, and a circulation assembly. Impingement plates containing apertures separate the zones. When treatment fluid is drawn through the impingement apertures, jets of treatment fluid are produced and impinge upon food product traveling through the treatment zone. The apparatus can employ a conveyor mechanism to accommodate food product from a continuous supply, as opposed to batches.

Abstract: An apparatus and method for providing treatment to a continuous supply of food product using a vacuum process includes compartments for receiving, treating, and expelling food products that are delivered to the apparatus on a continuous basis. The compartments have different pressures therein and in a preferred embodiment are separated from each other within the apparatus to treat the food product on a continual basis, as opposed to a batch-by-batch basis.