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CHILLING AND FREEZING MEAT PRODUCTS WITH CRYOGENIC LIQUIDS.

[In German. / En allemand.]

Author(s) : BUCHMULLER J.

Type of article: Article

Summary

THE CRYOGENIC-RAPID METHODS KNOWN AS THE LONG TUNNEL, SPIRAL TUNNEL AND IMMERSION FREEZING METHODS WERE DEVELOPED FOR THE MEAT PROCESSING INDUSTRY. THESE FREEZERS AND THEIR MANY APPLICATIONS ARE ATTRACTIVE TO MEAT PROCESSING FIRMS WANTING TO KEEP THEIR ENERGY COSTS LOW. TWO CRYOGENIC FREEZING AGENTS CAN BE USED ALTERNATIVELY: LIQUID NITROGEN AND LIQUID CARBON DIOXIDE. THE APPEARANCE, FLAVOUR AND STRUCTURE OF THE FROZEN PRODUCTS ARE THUS NO DIFFERENT FROM THOSE OF THE PRODUCT BEFORE FREEZING.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1985-1556
  • Languages: German
  • Source: Fleischwirtschaft - vol. 64 - n. 7
  • Publication date: 1984/07
  • Document available for consultation in the library of the IIR headquarters only.

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