Abstract: A method of forming clathrate ice in a supercooled water-based liquid contained in a vessel is disclosed. Initially, an oscillator device is located in the liquid in the vessel. The oscillator device is then oscillated ultrasonically so that small crystals are formed in the liquid. These small crystals serve as seed crystals for ice formation in the liquid and thereby prevent supercooling of the liquid. Preferably, the oscillating device is controlled by a thermostat which initiates operation of the oscillator device when the temperature of the liquid is lowered to the freezing point. Thereafter, the operation of the oscillator device is terminated when ice is sensed in the liquid by an ice sensor.

Abstract: A method and apparatus are disclosed for forming a monogrammed ice cube. The ice cube is formed by providing a die of conductive material with a shape which corresponds to the shape of a desired imprint to be formed in the cube. The die to conductively connected to a source of a coolant. With the die immersed in water, coolant is supplied to the die to cool it to a temperature below the freezing point of water. The water freezes around the die. The freezing of the water around the die is performed under conditions with the frozen water adjacent the die being clouded and the frozen water spaced from the die being clear. When the completed cube is formed, the clouded portion surrounding the imprint highlights the imprint when the cube is placed in a beverage.

Abstract: The invention concerns the cooling of a viscous product. The product placed in a vessel 30 is cooled by a rotary pot 8 in which is generated, by sleeves 20 and 21, a deposit of carbonic acid snow 40. Application in the cooling of food products such as clear soups, thick soups, sauces, creams, pastes, gelled products, etc.

Abstract: A device for immersing a specimen into a cryogenic cooling liquid comprising an injector for carrying a specimen, means for accelerating the injector to a predetermined velocity vertically into the liquid, and means for rotating the injector, before the vertical movement ends, or at the moment it ends, to promote heat transfer from the specimen. Various means for effecting rotation of the injector are described.

Abstract: In a method of freezing a liquid such as cream, a continuous, pulsating stream of liquid is dispensed from nozzles onto a stream of liquified gas flowing along downwardly inclined channels provided by a trough. The liquid forms itself into discrete spheroidal bodies, a substantial number of which have a larger cross-sectional area than that defined by the outlet of each nozzle from which they are dispensed. The bodies are carried by the liquified gas along the channels and at least their peripheries are frozen by the time the bodies reach the downstream end of the channels. Freezing may be completed by gas cooling. The bodies are then separated from the liquified gas.

Abstract: A product such as ground meat is efficiently chilled in a blender device having an open top. Liquid carbon dioxide is introduced into the blender at a location below the surface of the product to thereby form solid and gaseous CO.sub.2. Mixing elements such as a ribbon screw or the like are operated to pass the product in a countercurrent relation to the carbon dioxide introduced into the blender thereby chilling the product and causing the resulting CO.sub.2 gas to rise along one wall of the blender. Deflector means are provided along such wall to direct the rising vapor toward an exhaust plenum located above the open top of the blender.

Abstract: The temperature of a product which is being chilled in a blender by introducing carbon dioxide in solid and gaseous form into the blender is controlled by sensing the power drawn by the drive motor coupled to the impeller. The power drawn by the motor is sensed and analyzed and, upon reaching a predetermined value, the introduction of CO.sub.2 into the blender is terminated. As the product is chilled by contact with CO.sub.2 in the blender, the viscosity of the product will increase, which in turn, increases the power drawn by the motor. Variations in line voltage supplied to the motor and changes of the initial temperature of the product being chilled do not affect the final temperature to which the product may be accurately chilled.

Abstract: In a system for producing clear ice bodies by dipping freezing fingers into a tank of water and causing the water to move about the fingers as ice builds up thereon in order to remove air and salt from the ice bodies, the amount of water required per unit weight of ice obtained (since the water remaining from each batch is ordinarily discharged on removal of the frozen fingers containing the ice bodies) is decreased by maintaining the fingers stationary and producing the water movement by moving the tank so as to produce tank-wall to tank-wall waves. The top portions of the freezing fingers are covered by the water only during the crest of the waves.

Abstract: An air radiator cooling tower comprising a piping system for the supply and removal of water circulating in cooled tubular elements joined into groups by means of tubular girders, an exhaust tower for the circulation of cooling air, and a device for the excitation of oscillations transmitted through direct contact over the surface of the tubular elements and/or the water being cooled.The proposed air radiator cooling tower may be employed in power engineering for cooling condensers at steam power stations.

Abstract: Apparatus and method are disclosed for continuously processing seafood products, to rapidly chill such products for subsequent freezing or for fresh shipment. Container means are provided for receiving the food product together with an aqueous bath for enveloping such product. The container means, which may comprise a plurality of trays or buckets, are carried by a conveyor belt means from the input to output end of the apparatus. Means overlying the moving containers deposit a frozen CO.sub.2 cloud into the aqueous enveloping bath to thereby render such bath an ice-water slurry. Means are further provided for agitating the ice-water slurry in the container means during movement through the apparatus, to promote uniformity in the enveloping bath and to promote cooling contact between the food product and the enveloping slurry. Food products are thereby chilled at typical rates in the range from about 1.degree. F per half-second to 1.degree. F per 8 seconds, with e.g. a relatively optimal rate of about 1.

Abstract: A process of making crust liqueurs by producing a hot aqueous filling liquid, cooling and thereby supersaturating said liquid in the presence of stirring and friction by continuous sweeping an annular flow of said liquid on a cooled smooth surface, depositing the cooled liquid into preformed chocolate shells and closing said shells. The cooling step is conveniently performed by use of a conventional swept surface heat exchanger and the temperature of cooled liquid may range preferably from +5.degree. to -10.degree.C. Subjecting the green chocolate candies to a conditioning step, preferably between 10.degree. - 20.degree.C, most preferably around 15.degree.C improves the desirable properties of the crust.