QUICK FREEZING OF FOODS IN LIQUID NITROUS OXIDE – I. G. FARBEN at HOCHST

摘要

Its use as a refrigerant was dictated by, the desire to find additional outlets for the produot. Although they solved the engineering problems involved, they regarded it as little more than pilot scale development, but the capacity developed was nearly 90u kg per hour, which is substantial. Manufacture of No (liquid) in cylinders cost 60 pfennigs per kg, and the sale price would have been set at 1 mark, had their plans matured. They received advice on the food technology side from Professor Plank at the Karlsruhe Institute. Liquid N2O has certain theoretical advantages ever current methods and therefore deserves thorough study by producers of frozen foods.