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Freezing process

Freezing processes involve the formation of small crystals when a liquid becomes solid through a dynamic action. Unicus® is a perfect piece of equipment for these processes because its scraping blades remove every crystal that forms on the wall of the tube.

Advantages:

• It can process large volumes of product due to its large heat transfer area.
• For the same reason as above Unicus® can ease the formation of crystals.
• Overall heat transfer coefficient can be regulated by the scraping frequency.

Applications

Fruit juices and concentrates not pasteurised

Countries that are not producers of fruits usually consume fruit juices come from concentrates that are diluted after, or not concentrated juices. Its process involves two pasteurization processes; therefore, there is a loss of natural properties (flavour, taste, colour...) and a loss of vitaminic properties.

Frozen sauces

Very good quality sauces are obtained through freezing because they can maintain most of their natural and vitaminic properties. Unicus® is the perfect choice for freezing sauces like tomato based sauces, bechamel sauce, pesto sauce, basil sauce, vegetable stuffing and others.

Bakery

New techniques to knead bread produce a temperature rise in the mass due to friction. This high temperature spoils yeast and fermentation therefore it is necessary to cool this mass to make bread of good quality.

One way to decrease this mass temperature would be to cool the wall of the vessel where bread in kneaded, but this process is very inefficient due to the very high viscosity of the mass, which is incapable of transferring heat at a reasonable rate.

Nowadays bakers are using liquified CO2 that is introduced in the mass to cool it, but this procedure is 10 times more expensive than using flow ice.

The solution that we promote is the following: as salt must be added to the mass to knead bread then flow ice and salt can be introduced together in the mass, so its temperature will quickly decrease to a level where it does not spoil yeast and fermentation process.