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Chilling and freezing food with ice slurries.

Author(s) : PEARSON A. B., BLACKHURST D. R.

Summary

Although there has been some recent research on the benefits of rapid chilling of meat, fish and vegetables using ice slurries, relatively few industrial systems of this type have been installed. The major benefits found across a wide variety of systems include increased life, reduced weight loss, enhanced appearance, and improved freezing time. The paper describes possible systems, and suggests reasons for the slow response from the market. Some test results for chilling and freezing, and some quality tests are described. Some alternatives to sodium chloride as the basic solution are given. The test results are supported by user experiences from a variety of systems. Most of these sources are undocumented and previously unpublished, although the tests previously performed are readily repeatable.

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Format PDF

Pages: 2001-1

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Details

  • Original title: Chilling and freezing food with ice slurries.
  • Record ID : 2005-1260
  • Languages: English
  • Source: Rapid Cooling of Food.
  • Publication date: 2001/03/28

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