Four Levels of Clean, Low cost, Forgotten Water Technologies for... Four Levels of Clean, Low cost, Forgotten Water.. | Page 212

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34’Vacuum Freezing/Ice Freezing: continued 4
• —>> continued: WM Accepted effect:
Q2(food preservation): Standard process in vegetables & flowers but can be
applied to other unused product applications with significant savings:(Desmet
Ballestra, ColdMax Europe+), Additional effect by slowing down germ growth(Aston
Foods, BCH Limited+), combination of vacuum cooking and rapid cooling(Cetravac
ch, Blentech+), This technology is officially called “Vacuum Cooling”, compared to
other methods like forced air etc, product is far more rapidly cooled down in uniform
temperature within entire sealed storage space regardless of product shape to
below or around zero point(super cooling), Reduction of pressure enables to start
boiling water at around 2-3°C for rapid cooling.
• U2(Increase energy efficiency): eg Vacuum Steam Stripping operation of
deodorizing/refining Vege Oil much more effective by directly freezing steam
(EcoFreeze Graham-Mfg+), Fair cost reduction but far improved quality/price of
food/wine/milk/herb etc processing(GEA Messo PT Icecon+): less oxidation, more
enzyme recovery etc, F3(Efficient drying): Exact same scenario as previous "P2" at
Freeze Thaw Dewatering of Sludges,
● This is not freezing, while vacuum drying is fully mainstream tech, but this low temp
low cost process commercialization seems to be notably lacking just for biomass fuel
production(Altentech), pelletizing added(Thermal Energy International),
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