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Chilling systems and pathogen control. (The refrigeration industry's forgotten challenge).

Author(s) : HENDERSON G. B., KENDALL A. R.

Summary

Assisting in the production of safe food is the primary aim of the refrigeration industry from which it has seemingly been distracted by the challenges set by the issues surrounding the depletion of the ozone layer. Refrigeration designers depend on information from users to correctly select refrigeration plant and these criteria are stated. Equipment is available to meet the hygiene regime for food production areas. Personnel comfort is a requirement and alternative cooling methods are illustrated. Differences between traditional, cleanable and high hygiene coolers are discussed. Correct plant selection assists in pathogen control by rapid cooling and hygienic design. Poultry air chilling on-line and the benefits of the "Ventstream" design are discussed: 1) Rapid chilling. 2) No product cross contamination. 3) Hygienic design. 4) Minimal dehydration. 5) Automatic transfer & conveyance. 6) Minimum foot print. Dehydration projections are covered and ways to actively reduce pathogens suggested.

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Format PDF

Pages: 2001-1

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Details

  • Original title: Chilling systems and pathogen control. (The refrigeration industry's forgotten challenge).
  • Record ID : 2005-1262
  • Languages: English
  • Source: Rapid Cooling of Food.
  • Publication date: 2001/03/28

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