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THE PRINCIPLE OF EVAPORATIVE CHILLING AND THE RESULTS OF INDUS TRIAL APPLICATIONS ARE DESCRIBED. THE TESTS SHOWED THAT EVAPORATIVE CHILLING WITH ONE OR SEVERAL SPRAYS IS SUITABLE BOTH FOR THE CHILLING OF SOFT SCALDED OR SUBSCALDED POULTR THE STUDY ENABLES ONE TO CONCLUDE THAT EVAPORATIVE COOLING CONSIDERABLY IMPROVES THE QUALITY OF POULTRY.
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Pages: 1986-3
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Details
- Original title: CONTROL OF WEIGHT LOSS BY EVAPORATIVE AIR CHILLING.
- Record ID : 1988-0662
- Languages: English
- Publication date: 1986/09/10
- Source: Source: Proc. Bristol Meet., IIR/C. R. Réun. Bristol, IIF
1986-3; 153-157; 6 fig.
Indexing
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Themes:
Food quality and safety. Microbiology;
Poultry - Keywords: Spray; Poultry; Meat; Chilling; Organoleptic property; Weight loss; Chicken; Evaporation; Water
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