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CHILLING AND FREEZING MEAT PRODUCTS WITH CRYOLIQUIDS.

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. THE FREEZERS REQUIRE NO ATTENTION AND NEED FEW PERSONNEL TO OPERATE THEM. THE UNITS FREEZE CONTINUOUSLY AND CAN BE EASILY FITTED INTO ANY PRODUCTION LINE. 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.

Details

  • Original title: CHILLING AND FREEZING MEAT PRODUCTS WITH CRYOLIQUIDS.
  • Record ID : 1985-2564
  • Languages: English
  • Source: Fleischwirtschaft - vol. 65 - n. 3
  • Publication date: 1985/03
  • Document available for consultation in the library of the IIR headquarters only.

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