the product is stacked on pallets, or hung
from hooks on slide rails in the case of carcasses, and
loaded into the freezer using fork hoists. This is an on/off
process where the freezer is loaded, run until the meat is
frozen to its desired temperature, then pumped down and
switched off for unloading. Batch blast freezers are suitable
for small quantities of varied products [17]. Typically,
the heat transfer coefficient is less than 50 W/m2 K (Fig. 1).