Share

A LIQUID CHILL SYSTEM FOR RAPID COOLING OF MEATS.

Author(s) : STERMER R. A., CAMP T. H., BRASINGTON C. F.

Type of article: Article

Summary

DESCRIPTION OF AN EXPERIMENTAL HYDROCHILLER FOR THE RAPID CHILLING OF ANIMAL MEAT PORTIONS AND ORGANS. PRODUCTS ARE CHILLED BY SPRAYING COLD PROPYLENE GLYCOL WHICH IS RECIRCULATED THROUGH A REFRIGERATION SYSTEM OPERATING ON R502. CHILLING TIME TESTS WERE CARRIED OUT AT TWO GLYCOL SOLUTION TEMPERATURES 263.5 AND 258 K (-9.5 AND -15 DEG C), WITH COOLING RATES BEING MEASURED WHEN PRODUCT CORE TEMPERATURES OF 275, 280 AND 286 K (2, 7 AND 13 DEG C) WERE REACHED. TEST RESULTS SHOW THAT HYDROCHILLING IS 2 TO 3 TIMES MORE EFFICIENT THAN AIR CHILLING AND PRODUCT SHRINKAGE IS MUCH LESS.

Details

  • Original title: A LIQUID CHILL SYSTEM FOR RAPID COOLING OF MEATS.
  • Record ID : 1985-1540
  • Languages: English
  • Source: Journal of Food Protection - vol. 47 - n. 11
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (1)
See the source

Indexing