METHOD FOR VACUUM FREEZING OF CURD Russian patent published in 2024 - IPC F25D13/00 A23C3/04 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, namely to production of frozen curd. Method for vacuum freezing of curd is characterized by that a product with height of 70 mm is frozen in a vacuum-freezing chamber, wherein after 65 minutes, when the temperature on the surface of the product reaches a cryoscopic -1.2 °C, then a vacuum pump is turned on, which reduces the pressure in the chamber from atmospheric 101 kPa to 10 Pa at rate of 10 m³/h, and an ultrasonic generator with a radiation frequency of 75 kHz, which is turned off after 25 minutes when the temperature in the product reaches -20 °C, and freezing is carried out until the temperature in the product reaches -50 °C for 40 minutes.

EFFECT: invention allows to reduce duration of product freezing, to reduce deformation and destruction of internal structure of curd.

1 cl, 1 tbl, 4 ex