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A comparison of immersion and blast air cooling of cooked meals.

Author(s) : JAMES S. J., KETTERINGHAM L., EVANS J.

Summary

Experimental investigations have been carried out to study the cooling of different thickness of cooked solid-liquid mixtures in a range of blast air and immersion situations. If surface freezing was to be avoided then it was found that only the shallowest (10 mm) tray could be air chilled within the limits of the most severe European guidelines. An immersion system using brine at -1 °C would achieve the recommended cooling times for both 10 mm and 40 mm deep trays.

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Pages: p. 334-341

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Details

  • Original title: A comparison of immersion and blast air cooling of cooked meals.
  • Record ID : 2001-0939
  • Languages: English
  • Source: Advances in the Refrigeration Systems, Food Technologies and Cold Chain
  • Publication date: 2000
  • Document available for consultation in the library of the IIR headquarters only.

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