3. Applications and associated hardware

3.1 Temperature control

When mixing or kneading food products, the high input of mechanical energy (motors) causes the products to heat up. In order to control the temperature, a "cold" solution is therefore necessary. This addition of frigories also enables the products to be cooled to a given texture.

Liquid nitrogen or liquid carbon dioxide can be sprayed directly into the product by means of an injection system at the top or bottom of the mixer, chopper or kneader (figure 5 ). In this way, the temperature of the product is controlled extremely rapidly by direct fluid-product contact.

The control system associated...