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IIR document

CONTINUOUS CHILLING OF MEAT PRODUCTS.

Author(s) : EVERINGTON D. W., SAGOO L. S.

Summary

IN THE CASE OF 25 MILLIMETRE THICK PIES, THE MOST ECONOMICAL AIR TEMPERATURE FOR OPTIMIZING COSTS IS ABOUT 263 K (-10 DEG C). IN THE CASE OF CHICKEN PIECES OR OTHER PLAIN MEAT PRODUCTS, THE AIR TEMPERATURE SHOULD BE AS LOW AS POSSIBLE IN ORDER TO MINIMIZE THE COOLING TIME AND WEIGHT LOSSES. IN PRACTICE, SUPERFICIAL COOLING TO 272 K (-1 DEG C), AT 2 MILLIMETRES BELOW THE SURFACE IS ACCEPTABLE. IF MEAT IS SURROUNDED WITH JUICE OR SAUCE, CARE SHOULD BE TAKEN THAT THE SUPERFICIAL TEMPERATURE DOES NOT DROP BELOW 272 K IN ORDER TO PREVENT THE SEPARATION OF INGREDIENTS DUE TO FREEZING. FLEXIBLE OPERATION CAN BE OBTAINED WITH SPIRAL SYSTEMS FOR CHILLED OR FROZEN FOODS WITH THE SAME EQUIPMENT. SPIRAL SYSTEMS CAN BE ADOPTED TO USE DOUBLE AIR SYSTEMS WHEN IT IS NECESSARY TO COOL SIMULTANEOUSLY PRODUCTS OF DIFFERENT THICKNESSES.

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Pages: 13 p.

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Details

  • Original title: CONTINUOUS CHILLING OF MEAT PRODUCTS.
  • Record ID : 1988-0696
  • Languages: English
  • Publication date: 1986/09/10
  • Source: Source: Proc. Bristol Meet., IIR/C. R. Réun. Bristol, IIF
    1986-3; 179-191; 6 fig.; 6 tabl.; discuss.
  • Document available for consultation in the library of the IIR headquarters only.

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