Chill-Freeze_-_Fluidized_Bed |

Fluidized Bed Freezer – Chilled AirFreeze_IQF_FMC

Industry: Fruit and Vegetables (NAICS 3114)

NAICS process:


311411 Frozen Fruit and Vegetables

311412 Frozen Specialties


Process Brief: Fruits and vegetables are frozen quickly using chilled air


Energy source: Electricity/ some Natural Gas


Energy Intensity: 250-1,700 Btu/lb of product


Fluidized bed freezers were developed to yield a better quality product than could be produced using plate or tunnel freezers. A major problem with other freezer designs is that the product tends to freeze in clumps, making further processing difficult. Breaking apart the clumped frozen product caused considerable product degradation and added steps to the production process. Fluidized bed freezers were developed in the 1960s to quickly freeze fruits and vegetables without clumping. The product is piled 4-6 inches deep on a perforated tray or conveyor, and upward-flowing chilled air entrains the individual pieces and freezes them. The continuous movement helps to prevent clumping and speeds freezing.


The air is cooled using mechanical (electricity) or thermal (natural gas) methods. Heat transfer rates are about five times the rates for tunnel or spiral belt freezers and vegetables can be frozen is less than five minutes. The disadvantages of fluidized bed freezers are the need for the product to be small enough to be fluidized and some higher operating costs than tunnel or belt freezers.









FMC FoodTech Chicago

200 East Randolph

Chicago, IL 60601

Telephone: 312-861-6000


Web site:



Advanced Freezers

2411 Vauxhall Place

Richmond BC, V6V 1Z5 Canada

Telephone: 604-276-8989


Web site:






Source: Overview GRI-03/0075; Overview image from FMC at

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