Cool profits.
Author(s) : MORRIS C. E.
Type of article: Article
Summary
A new system incorporating "down blast" air circulation is said to reduce chilling times of meat carcasses from 16 hours to 10 or 12 hours, and weight loss from 2-3 to 0.5%. An even air distribution and elimination of hot spots is claimed. A liquid nitrogen immersion system for crust freezing products prior to finishing off in a conventional freezer room is also reviewed, as is a self stacking spiral freezer which freezes more product in less space. G.R.S.
Details
- Original title: Cool profits.
- Record ID : 1994-3619
- Languages: English
- Source: Prog. Food Eng. - vol. 65 - n. 7
- Publication date: 1993/07
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Food engineering;
Meat and meat products - Keywords: Liquid nitrogen; Meat; Design; Rapid chilling; Weight loss; Cryofreezing
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