Abstract: An apparatus for chilling a dry ingredient consists of a housing having an interior space through which the dry ingredient flows; a compression ring positioned in the interior space and through which the dry ingredient flows, the compression ring positionable within the interior space and having a region constructed to coact with the housing for providing an adjustable passageway through which a cryogen is introduced into the dry ingredient; and an injection port in fluid communication with the adjustable passageway for introducing the cryogen into the adjustable passage. A related method is also provided.

Abstract: An apparatus for chilling a dry ingredient consists of a housing having an interior space through which the dry ingredient flows; a compression ring positioned in the interior space and through which the dry ingredient flows, the compression ring positionable within the interior space and having a region constructed to coact with the housing for providing an adjustable passageway through which a cryogen is introduced into the dry ingredient; and an injection port in fluid communication with the adjustable passageway for introducing the cryogen into the adjustable passage. A related method is also provided.

Abstract: A substantially uniform blanket of solid carbon dioxide (i.e., snow) is formed by introducing a plurality of low velocity streams of CO.sub.2 solid and gas generally downwardly into a funnel section which exhibits an increasing, generally rectangular cross-sectional area in the direction of flow of the CO.sub.2 streams. Baffle means are provided in the upper reaches of the funnel section and are effective to initially separate the CO.sub.2 streams introduced into the funnel section from one another and to cause the resulting solid carbon dioxide to fall generally downwardly and uniformly throughout the cross-sectional area of the funnel section to thereby form a substantially uniform blanket of CO.sub.2 snow in a container for products to be refrigerated.

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.