1. The Application of Thermo-physical Properties of Foods. Air Products PLC

2. A Air Products Overview $4.2 BILLION Chemicals $1.5 BILLION Polymer Emulsions Speciality Prepolymers Polyurethane Additives Speciality Surfactants Epoxy Additives Alkyl Amines Gases and Related Equipment and Services Air Separation – Oxygen – Nitrogen – Argon Hydrogen Helium Specialty Gases Natural Gas Liquefaction Hydrogen Recovery Cogeneration Air Pollution Control Systems Hydrocarbon Processing

3. A Research & Development Conduct R & D at six global locations including: – USA – UK – The Netherlands – Spain – Germany Areas of research include: – Hydrogen Storage – Separation Science – Analytical Science – Applications Technology – Environment and Energy – Inorganic Materials – Specialty Organic Chemicals – Polymer Science

4. A Air Products in Europe Entered European Market in 1950s Only pan European gas company – Operating in all key markets – Presence in 13 European countries – Number one or two market share in half of the European countries we operate in

5. A Serving Key European Industrial Centres 57 Production Centres 67 Depots/Others 5800 Employees Joint Ventures 4500 Employees

6. A 6 Medical 8% Foods 7% Electronics 8% Pulp & Paper 1% Metals 17% CPI 16% Glass 2% Other Industries 41% Worldwide Gases & Equipment $36 billion market

7. A Industrial Gases Supply tailored to customer needs Gas To Customer Operation Liquefaction Air Separation Cryogenic PSA Cylinders Cryogenic Tanker Customer Liquid Storage And Vaporiser 78% Nitrogen 21% Oxygen 1% Argon Liquid Storage Gas Pipeline To Customers Membrane

8. A The Application of Thermo-physical Properties of Foods Adhesion in Frozen Foods Sizing Cryogenic Tunnel Freezers

9. A Overcoming Adhesion The Problems Product damage Wasted energy – Heat required to release the product – Extra refrigeration required to re-cool the moulds Treatment of the thawed waste

10. A 0 5 10 15 20 25 30 35 40 45 50 -100-80-60-40-200 Mould Surface Temperature ( o C) Shear Strength (kg/cm2) Adhesion increases as temperature falls Product fractures internally because surface bond is stronger Adhesion reduces to zero as temperature falls Temperature Adhesion Profile

11. AConventional Mould Surface Magnified Detail at ContactProduct Freeze Surface Ice crystallisation starts in the crevices and grows into the product... … which is keyed and strongly adhered to the mould surface. Conventional Surface Freezing Effect

12. A Cryo-ZAT Mould Surface below -80 o C Magnified Detail at Contact Product freezes in its bulk and does not fully wet the mould surface... … and the differential contraction between product and mould breaks any bonding ZAT Surface Freezing Effect

13. A Cryo-ZAT TM offers the Ice Cream Buyer... High definition surface detail Exciting and Novel 3-Dimensional shapes Cryogenic freeze quality giving superior texture and Mouthfeel

14. A The Application of Thermo-physical Properties of Foods Adhesion in Frozen Foods Sizing Cryogenic Tunnel Freezers

15. The Principles of Cryogenic Freezing

16. A Cryogenic Freezing Advantages Lower Capital Investment Capacity and Size Speed, Quality and Yield Diversity and Flexibility Low Maintenance

17. A Cryogenic Refrigeration Sizing is a critical discipline Costherm Application of Costherm to sizing

18. A The Application of Thermo- physical Properties of Foods. Study can break ground to new processes Provide modelling tools to optimise customer solutions. Can Impact quality, shelf life and value

19. Thank You