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IIR document

Chilling of recipe dish meals to meet cook-chill guidelines.

Author(s) : EVANS J., RUSSELL S., JAMES S.

Type of article: Article, IJR article

Summary

Within Europe the most severe cooling guidelines for cook-chill products are those produced by the Department of Health in the United Kingdom. These guidelines recommend that 80-mm trays of product should be chilled to below 10 deg C in 2.5 hours and that the smaller 40- and 10-mm trays should be chilled below 3 deg C in 1.5 hours. A computer model was developed that produced predictions that were in good agreement with the experimental data. The program demonstrated that other foods, such as beef curry and chicken Italian, had similar cooling responses to those experimentally measured for bolognese sauce.

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Pages: 79-86

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Details

  • Original title: Chilling of recipe dish meals to meet cook-chill guidelines.
  • Record ID : 1996-3588
  • Languages: English
  • Subject: Regulation
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 19 - n. 2
  • Publication date: 1996/02

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