Share

IIR document

Concurrent refrigeration passive defrost to control meat surface temperature in open refrigerated display cabinet.

Author(s) : ISLAM R.

Summary

Meat display in supermarkets is a challenging task opting to maximise shelf life. Spoilage of meat products is a commercially and environmentally sensitive issue. Steady and well distributed coldness on the shelf provided by refrigeration reduces meat spoilage. During refrigeration, moisture from the cabinet air forms frost on the cold heat exchanger. Typically, frost is cleared regularly by turning the refrigeration fully off and keeping the air flow on, a process called off cycle defrost (OCD). During OCD, the cabinet air temperature rises suddenly, causing early meat spoilage due to surface discoloration. A new method called concurrent refrigeration passive defrost, overcomes the extreme rise of meat surface temperatures by supplying refrigeration concurrent to defrost. The concurrent refrigeration occurs at a higher temperature than the melting point of ice. Experimental and field trials suggest that the meat surface temperature is reduced by 3°C, which in turn also reduces core temperatures during the defrost process.

Available documents

Format PDF

Pages: 2010-1

Available

  • Public price

    20 €

  • Member price*

    Free

* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).

Details

  • Original title: Concurrent refrigeration passive defrost to control meat surface temperature in open refrigerated display cabinet.
  • Record ID : 2010-0473
  • Languages: English
  • Source: 1st IIR International Conference on Sustainability and the Cold Chain
  • Publication date: 2010/03/29

Links


See other articles from the proceedings (82)
See the conference proceedings

Indexing