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Alternative technologies which save weight loss, energy and time.

Author(s) : JAMES S.

Summary

In 1993, legislation was enacted throughout the European Union (EU) which requires the maximum temperature of carcasses to be below 7 deg C before cutting or transportation. Reasonably comprehensive design data are available on the single stage air chilling of beef and pork carcasses. A study of these data reveal that it is virtually impossible to cool beef sides to 7 deg C, within 18 hours, in a single stage operation without surface freezing. Pork carcasses, up to 120 kg in weight, can be chilled in an overnight operation. Alternative systems, including the use of low temperature air, liquid nitrogen, water sprays and immersion techniques, produce substantially shorter chilling times, reduce weight loss and energy consumption and improve the overall versatility of chilling operations. They are identified in the paper.

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Pages: 24-29

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Details

  • Original title: Alternative technologies which save weight loss, energy and time.
  • Record ID : 1997-2241
  • Languages: English
  • Source: New Developments in Meat Refrigeration.
  • Publication date: 1996/10
  • Document available for consultation in the library of the IIR headquarters only.

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