| abstract |
The invention is a method of cooling objects by submerging in a fluid to obtain a desired cooling effect. These objects can be either food or non-food. The fluid can be liquid nitrogen, liquid argon, liquid oxygen, liquid carbon dioxide, or any combination thereof. The fluid can include an additive that helps sanitize the object. This additive can be oxidizing agents such as ozone, chlorine, chlorine compounds, hydrogen peroxide solutions, ozonia solutions, or combinations thereof. The submergence can be by way of an automatic dipping process, or a continuous moving belt process. The regulation can occur by varying speed or by maintaining a constant speed. The submergence can be by way of total submergence, or only partial submergence, of the object in the fluid. The desired effect can be to shock the surface microorganisms to make them susceptible to concurrent or subsequent treatments. |