Heat exchange devices (30) and methods of using same are provided. In a general embodiment, the present disclosure provides for heat exchange devices (30) that are cooling devices having a double helical coil (32) in a phase-mixing-cooling section, a helical coil (36) in a phase-separation-cooling section, and a back-pressure valve (34) intermediate the two coils (32,36). The cooling devices provide maximum extraction of the heat content from a heated food product using a direct-injected liquid cryogen, and complete separation of the gaseous cryogen phase from the cooled product, while avoiding the formation of a stable foam. Hybrid direct-indirect cooling devices are also provided, as well as methods for using same.

A delivery apparatus and method for delivering liquid cryogen to a chilling application includes a liquid cryogen feed tank; a liquid cryogen conduit in fluid communication between the feed tank and the application, wherein the feed tank is in fluid communication with a vessel which is in fluid communication with the conduit between the feed tank and the application; a weight measurement device for controlling the weight of liquid cryogen to be delivered to the application through the conduit; a flow controller for controlling the speed of delivery of the liquid cryogen to the application; wherein the application utilizes the liquid cryogen and produces an exhaust gas; a device for measuring the temperature of the exhaust gas, the device in operative communication with the flow controller; wherein the flow controller is configured to vary the speed of delivery of liquid cryogen from the vessel through the conduit in response to the temperature of the exhaust gas.

A delivery apparatus and method for delivering liquid cryogen to a chilling application includes a liquid cryogen feed tank; a liquid cryogen conduit in fluid communication between the feed tank and the chilling application; a weight measurement device for controlling the weight of liquid cryogen to be delivered to the chilling application through the conduit; a flow controller for controlling the speed of delivery of the liquid cryogen to the chilling application; wherein the chilling application uses the liquid cryogen to produce an exhaust gas; a device for measuring the temperature of the exhaust gas, the device in operative communication with the flow controller; wherein the flow controller is configured to vary the speed of delivery of liquid cryogen in response to the temperature of the exhaust gas.

A delivery apparatus and method for delivering liquid cryogen to a chilling application includes a liquid cryogen feed tank; a liquid cryogen conduit in fluid communication between the feed tank and the chilling application; a weight measurement device for controlling the weight of liquid cryogen to be delivered to the chilling application through the conduit; a flow controller for controlling the speed of delivery of the liquid cryogen to the chilling application; wherein the chilling application uses the liquid cryogen to produce an exhaust gas; a device for measuring the temperature of the exhaust gas, the device in operative communication with the flow controller; wherein the flow controller is configured to vary the speed of delivery of liquid cryogen in response to the temperature of the exhaust gas.

Particulate material is cooled by passing into the material a coolant stream of liquid nitrogen having a gaseous product around at least a portion of the liquid nitrogen, wherein the coolant stream is formed outside the particulate material in a nozzle body from which the coolant stream is passed into the particulate material.

Particulate material is cooled by passing into the material a coolant stream of liquid nitrogen having a gaseous product around at least a portion of the liquid nitrogen, wherein the coolant stream is formed outside the particulate material in a nozzle body from which the coolant stream is passed into the particulate material.

Methods of stabilizing produce, such as fruits and vegetables, are provided. In particular, the methods comprise vacuum impregnating the item of produce in an infusion solution containing a polysaccharide, partially drying the item of produce to reduce its water content below its original harvest-level of hydration, and optionally applying an edible coating to the item of produce. Subsequently frozen items of produce display improved mechanical properties and visual integrity.

Methods of stabilizing produce, such as fruits and vegetables, are provided. In particular, the methods comprise vacuum impregnating the item of produce in an infusion solution containing a polysaccharide, partially drying the item of produce to reduce its water content below its original harvest-level of hydration, and optionally applying an edible coating to the item of produce. Subsequently frozen items of produce display improved mechanical properties and visual integrity.

A novel method for freeze-related separations, involving the combination of water with a selected concentration of biogenic ice nucleation proteins, freezing the combination, and separating the ice, potentially via centrifugation or sublimation. In some instances, the freezing conditions and the concentration of the at least one biogenic ice nucleation protein are selected such that the aqueous solution, upon freezing, forms a lamellar ice crystal structure having at least one property selected from the group consisting of a solute inclusion volume at least 30% smaller than in the first material alone, a hydraulic diameter at least 30% larger than in the first material alone, an inclusion width that is less than 10% of a crystal dimension, a hydraulic diameter that is less more than 1.5 times that of an inclusion width, a deviation of crystal orientation angle in the transverse direction of less than 45 degrees, an ice crystal length in the transverse direction that is at least 10% larger than in the first material alone, and a length of the ice crystal structure in the longitudinal direction that is at least 10% larger than in the first material alone. The use of these structures result in a significant efficiency improvement and energy savings.

A novel method for freeze-related separations, involving the combination of water with a selected concentration of biogenic ice nucleation proteins, freezing the combination, and separating the ice, potentially via centrifugation or sublimation. In some instances, the freezing conditions and the concentration of the at least one biogenic ice nucleation protein are selected such that the aqueous solution, upon freezing, forms a lamellar ice crystal structure having at least one property selected from the group consisting of a solute inclusion volume at least 30% smaller than in the first material alone, a hydraulic diameter at least 30% larger than in the first material alone, an inclusion width that is less than 10% of a crystal dimension, a hydraulic diameter that is less more than 1.5 times that of an inclusion width, a deviation of crystal orientation angle in the transverse direction of less than 45 degrees, an ice crystal length in the transverse direction that is at least 10% larger than in the first material alone, and a length of the ice crystal structure in the longitudinal direction that is at least 10% larger than in the first material alone. The use of these structures result in a significant efficiency improvement and energy savings.