ShareCOOLING RATE OF DELICATESSEN.
VITESSE DE REFROIDISSEMENT DES PRODUITS DE CHARCUTERIE.
Author(s) : REICHERT J. E., THUMEL H.
Type of article: Article
Summary
TWO COOLING PROCESSES, WITH AIR OR WATER SPRAY, ARE USED IN THE PRODUCTION OF SCALDED OR BOILED SAUSAGES. THE QUALITATIVE, ECONOMIC, TECHNOLOGICAL AND MICROBIOLOGICAL ASPECTS OF THESE PROCEDURES ARE STUDIED. COMPARED TO WATER SPRAY COOLING, AIR COOLING DOES NOT INCREASE THE MICROBIAL LOAD AND HAS THREE ENERGETIC ADVANTAGES: DECREASE IN PROCESSING TIME, SAVINGS IN SPRAY WATER, INCREASE IN OUTPUT CAPACITY. (Bibliogr. int. CDIUPA-CNRS, FR., 87-210-223499.
Details
- Original title: VITESSE DE REFROIDISSEMENT DES PRODUITS DE CHARCUTERIE.
- Record ID : 1988-0187
- Languages: French
- Source: Viandes Prod. carnés - vol. 8 - n. 2
- Publication date: 1987
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Meat and meat products
- Keywords: Spray; Microbiology; Chilling; Air; Sausage; Meat product; Energy saving; Pork product; Water
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