Abstract: Disclosed are methodology and apparatus for freezing the exterior crust of products, such as food products, in a manner that does not cause the exterior of the product to adhere to the surface on which it is placed during or after the freezing.

Abstract: Disclosed is a system for providing a desired amount of cooling to a quantity of non-liquid conveyable product in a vessel within a given length of residence time in the vessel, comprising: (A) continuously feeding a mass of non-liquid conveyable product into a vessel, through the interior of the vessel, and out of the vessel, at a rate that provides a given predetermined length of residence time within the interior of the vessel, wherein the non-liquid conveyable product is moved through the interior of the vessel by engagement thereof with an impeller that is positioned in the interior of the vessel; and (B) feeding cryogen out of a plurality of nozzle openings directly into or onto the non-liquid conveyable product in the interior of the vessel while the impeller is moving the non-liquid conveyable product continuously past the nozzle openings, wherein the cryogen is fed into said non-liquid conveyable product from a sufficient number of said nozzle openings to provide the desired amount of cooling to th

Abstract: The efficiency of a device for cooling or heating objects on a belt that moves through a path of a helix, in which gaseous cooling or heating medium is circulated within the device, is improved by positioning fans that circulate the cooling or heating medium so that the fans are distanced from the top of the helix.

Abstract: The efficiency of a device for cooling or heating objects on a belt that moves through a path of a helix, in which gaseous cooling or heating medium is circulated within the device, is improved by positioning fans that circulate the cooling or heating medium so that the fans are distanced from the top of the helix.

Abstract: Disclosed are methods and apparatus for forming frozen food products, especially frozen foamed food products wherein the products contain bubbles having a reduced average size preferably in a narrow size range or contain ice crystals having reduced size.

Abstract: The efficiency of a device for cooling or heating objects on a belt that moves through a path of a helix, in which gaseous cooling or heating medium is circulated within the device, is improved by positioning fans that circulate the cooling or heating medium so that the fans are distanced from the top of the helix.

Abstract: Disclosed are methods and apparatus for forming frozen food products, especially frozen foamed food products wherein the products contain bubbles having a reduced average size preferably in a narrow size range or contain ice crystals having reduced size.

Abstract: Disclosed are methods and apparatus for forming frozen food products, especially frozen foamed food products wherein the products contain bubbles having a reduced average size preferably in a narrow size range or contain ice crystals having reduced size.

Abstract: Methods and apparatus for contact freezing a food product. A conveyor belt or other support may have an active region that supports materials on an outer surface. Liquid cryogen may be provided in bulk contact with an inner surface of the active region via splashing, agitation, pumping, gravity feed, and the like.

Abstract: Disclosed are methods and apparatus for forming frozen food products, especially frozen foamed food products wherein the products contain bubbles having a reduced average size preferably in a narrow size range or contain ice crystals having reduced size.

Abstract: A method and system for controlled rate freezing and nucleation of materials is provided. The presently disclosed system and method provides the ability to rapidly cool the materials contained in vials or other containers within a cooling unit via forced convective cooling using a laminar and uniform flow of cryogen in proximity to the plurality of vials disposed within the cooling unit. The rapid cooling of the biological materials is achieved by precisely controlling and adjusting the temperature of the cryogen being introduced to the system as a function of time. The presently disclosed methods to systems also provide nucleation control via temperature quench and depressurized nucleation control.

Abstract: Methods and apparatus for contact freezing a food product. A conveyor belt or other support may have an active region that supports materials on an outer surface. Liquid cryogen may be provided in bulk contact with an inner surface of the active region via splashing, agitation, pumping, gravity feed, and the like.

Abstract: Methods and apparatus for contact freezing a food product. A conveyor belt or other support may have an active region that supports materials on an outer surface. Liquid cryogen may be provided in bulk contact with an inner surface of the active region via splashing, agitation, pumping, gravity feed, and the like.

Abstract: A method and system for controlled rate freezing and nucleation of materials is provided. The presently disclosed system and method provides the ability to rapidly cool the materials contained in vials or other containers within a cooling unit via forced convective cooling using a laminar and uniform flow of cryogen in proximity to the plurality of vials disposed within the cooling unit. The rapid cooling of the biological materials is achieved by precisely controlling and adjusting the temperature of the cryogen being introduced to the system as a function of time. The presently disclosed methods to systems also provide nucleation control via temperature quench and depressurized nucleation control.