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Chilling: general points on mechanical refrigeration processes in the vegetable, meat and prepared food industries.

Surgélation : généralités sur les procédés par froid mécanique dans les industries des légumes, viandes et plats cuisinés.

Author(s) : FAUX J. P.

Type of article: Article

Summary

In the balance sheet of a chilling plant, the investment cost of equipment is less important than operating costs. Refrigeration and chilling should develop. As far as chilling is concerned the packaging of the product has to be chosen so that it can be micro-waved. A chiller with horizontal plates (automatic or not), is used for trays with regular dimensions. A chiller with vertical plates was developed for bulk products. For individually quick-frozen products, a straight belt tunnel, with transverse air flow and sequential thawing is used. The use of a scroll belt decreases the overall dimensions and this principle is also used in cooling towers following cooking or in cooker-coolers. The refrigeration equipment is conventional. J.L.

Details

  • Original title: Surgélation : généralités sur les procédés par froid mécanique dans les industries des légumes, viandes et plats cuisinés.
  • Record ID : 1996-2812
  • Languages: French
  • Source: Ind. aliment. agric. - vol. 112 - n. 5
  • Publication date: 1995/05
  • Document available for consultation in the library of the IIR headquarters only.

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