CO₂ hydrate slurries for rapid chilling of fresh food products

For rapid chilling fresh products we propose the immersion in melting carbon dioxide hydrate crystals, produced at +8 oC and 30 bar. We compare the chilling time of a specific fresh product from 30 to 4 oC making use of a “shock freezer” (2 m/s air velocity, air at -10 oC) and applying a slurry of CO2 hydrate crystals. Furthermore the effect of...

Numerical modelling of nonlinear free surface waves with a three dimensional panel method

Toekomstverwachtingen van de werktuigbouwkunde voor het schip

Future outlook on fuel utilization