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Air and immersion cooling of cook-chill food.

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

Summary

Cooking systems producing ingredients for chilled and frozen meals are designed to achieve temperatures of 70 °C for 2 min in the centre of the food, which should cause a million-fold destruction of Listeria monocytogenes. However, spore-forming micro-organisms will survive this process and multiply if the food is not rapidly cooled to below 10 °C. Experimental investigations have been carried out to study the cooling of different thicknesses of cooked solid-liquid mixtures in a range of blast air and immersion situations.

Details

  • Original title: Air and immersion cooling of cook-chill food.
  • Record ID : 2003-0828
  • Languages: English
  • Source: Food & drink 2000. Processing solutions for innovative products.
  • Publication date: 2000/09/12
  • Document available for consultation in the library of the IIR headquarters only.

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