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APPLICATIONS FOR LIQUID NITROGEN IN MEAT CHILLING.

Author(s) : LEESON R. H.

Summary

THE USE OF LIQUID NITROGEN SPRAYED INTO AN EXISTING COOLING SYSTEM TO SUPPLEMENT COOLING DURING THE INITIALPHASE IS DISCUSSED. THIS IS SAID TO GIVE BETTER UTILISATION OF CHILL ROOMS, A LOWER EVAPORATIVE WEIGHT LOSS (0. 5%) AND A REDUCTION OF CHILLING TIME FROM 36 TO 18 HOURS. THIS IS ACHIEVED BY USING AIR TEMPERATURES OF 243 K (-30 DEG C) FOR 1.5 HOURS DURING THE INITIAL COOLING PHASE. THE USE OF THIS TECHNIQUE IN COOK CHILL IS ALSO DEMONSTRATED, THE CHILLING TIME FROM 333 TO 273 K (60 TO 0 DEG C) BEING HALVED. OTHER APPLICATIONS PARTICULARLY FOR MEAT AND MEAT PRODUCTS ARE CONSIDERED AS IS THE ECONOMIC ARGUMENT. G.R.S.

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Details

  • Original title: APPLICATIONS FOR LIQUID NITROGEN IN MEAT CHILLING.
  • Record ID : 1988-1050
  • Languages: English
  • Publication date: 1986/09/10
  • Source: Source: Proc. Bristol Meet., IIR/C. R. Réun. Bristol, IIF
    1986-3; 269-277; 5 fig.; 1 ref.; discuss.
  • Document available for consultation in the library of the IIR headquarters only.

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