The invention relates to a process of freezing an organic product using a freezing device. The process includes introducing an organic product inside a tank of the freezing device containing a freezing solvent set to a predefined temperature. The freezing solvent is an alcohol/aqueous based solution including at least one inhibitor. Nitrogen is passed in a form of bubbles into the freezing solvent through a gas permeable structure placed inside the tank. The freezing solvent is circulated from the tank, through a liquid transmission means and back into the tank using a pump to maintain the freezing solvent at the predefined temperature. The freezing solvent is agitated using at least one agitator placed within the tank. The steps of passing nitrogen, circulating and agitating the freezing solvent are performed until a core temperature of the organic product reaches the predefined temperature.

A cooler including a compartment, a conduit including a first end portion configured to be in communication with the compartment and a second end portion, food product at a first product temperature entering the first end portion, a fluid discharge positioned substantially within the conduit between the first end portion and the second end portion, and a pressurized fluid source in communication with and for supplying fluid through the fluid discharge, the fluid being at a first fluid temperature less than the first product temperature, the pressurized fluid source being operable to propel the fluid through the fluid discharge to move the food product from the first end portion of the conduit toward the second end portion and to cool the food product to a temperature below the first product temperature.

To provide a food freezing device, a food freezing method, and a frozen food with which an eating quality as before quickly frozen can be obtained even when foods such as cooked rice foods and noodles are quickly frozen.

A food freezing device 400 of the present invention includes: a freezing tank 410 that stores an ice slurry S in a state of being maintained at equal to or less than −10° C.; a hanger 431 that holds an α-starch-containing frozen food F in the ice slurry S stored in the freezing tank 410; an ice slurry supply means (420, 450, 456, and 300) for supplying the ice slurry into the freezing tank 410; and a flow means (130) for causing the ice slurry to flow such that the ice slurry S collides with the frozen food F at equal to or greater than a predetermined relative speed. The frozen food F is a cooked rice food such as nigiri sushi or noodles such as udon noodles that contain a large amount of α-starch.

A method efficiently changes the state of an object at low cost and in a short time, in which a state change control device changes the state of an object by bringing the object into contact with an ice slurry to cause a temperature change to the object. The device includes an ice slurry contact part that brings the object and the ice slurry into contact with each other at a predetermined relative speed and changes the temperature of the object, and an ice slurry supply part that supplies the ice slurry to the ice slurry contact part.

A system for cooling and/or heating one or more articles such as a tumble chiller is disclosed. The system comprises a reservoir 20 configured to contain a cooling and/or heating liquid 22, and a belt conveyor system. The belt conveyor system is configured in a first mode of operation to cause one or more articles to be tumbled within the reservoir 20, and in a second mode of operation to cause the one or more articles to be removed from the reservoir 20.

The invention relates to a process of freezing an organic product using a freezing device. The process includes introducing an organic product inside a tank of the freezing device containing a freezing solvent set to a predefined temperature. The freezing solvent is an alcohol/aqueous based solution including at least one inhibitor. Nitrogen is passed in a form of bubbles into the freezing solvent through a gas permeable structure placed inside the tank. The freezing solvent is circulated from the tank, through a liquid transmission means and back into the tank using a pump to maintain the freezing solvent at the predefined temperature. The freezing solvent is agitated using at least one agitator placed within the tank. The steps of passing nitrogen, circulating and agitating the freezing solvent are performed until a core temperature of the organic product reaches the predefined temperature.

A cooler including a compartment, a conduit including a first end portion configured to be in communication with the compartment and a second end portion, food product at a first product temperature entering the first end portion, a fluid discharge positioned substantially within the conduit between the first end portion and the second end portion, and a pressurized fluid source in communication with and for supplying fluid through the fluid discharge, the fluid being at a first fluid temperature less than the first product temperature, the pressurized fluid source being operable to propel the fluid through the fluid discharge to move the food product from the first end portion of the conduit toward the second end portion and to cool the food product to a temperature below the first product temperature.

A cooler including a compartment, a conduit including a first end portion configured to be in communication with the compartment and a second end portion, food product at a first product temperature entering the first end portion, a fluid discharge positioned substantially within the conduit between the first end portion and the second end portion, and a pressurized fluid source in communication with and for supplying fluid through the fluid discharge, the fluid being at a first fluid temperature less than the first product temperature, the pressurized fluid source being operable to propel the fluid through the fluid discharge to move the food product from the first end portion of the conduit toward the second end portion and to cool the food product to a temperature below the first product temperature.

A poultry chiller includes a tank and an auger rotatably held in the tank. The auger includes a first auger section and a second auger section. The first auger section includes a first auger shaft and a first auger flight. The first auger flight includes a first helical portion on the first auger shaft and a first flight extension that extends away from the first helical portion. The second auger section includes a second auger shaft coupled to the first auger shaft and a second auger flight. The second auger flight includes a second helical portion on the second auger shaft and a second flight extension that extends away from the second helical portion. The chiller includes a hanger bearing assembly between the first and second auger sections and extending to an upper portion of the tank.

A cooler including a compartment, a conduit including a first end portion configured to be in communication with the compartment and a second end portion, food product at a first product temperature entering the first end portion, a fluid discharge positioned substantially within the conduit between the first end portion and the second end portion, and a pressurized fluid source in communication with and for supplying fluid through the fluid discharge, the fluid being at a first fluid temperature less than the first product temperature, the pressurized fluid source being operable to propel the fluid through the fluid discharge to move the food product from the first end portion of the conduit toward the second end portion and to cool the food product to a temperature below the first product temperature.