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CRYOGENICS AND FOOD INDUSTRIES.

CRYOGENIE ET INDUSTRIES ALIMENTAIRES.

Type of article: Article

Summary

THE VARIOUS USES OF LIQUID AND GASEOUS CO2 AND NITROGEN IN MEAT INDUSTRIES ARE DESCRIBED. THE VARIOUS THERMAL CHARACTERISTICS OF BOTH FLUIDS ARE SUMMARISED. THE USE IN MIXED GROUND MEAT, IN THE CAKING OF RILLETTES, THE ICING OF PATES, THE DEEP-FREEZING OF BLOOD AND HIGH GRADE MEAT IS DESCRIBED IN DETAIL. COMPARISON OF THE TWO FLUIDS IN EACH APPLICATION AND COSTS. FOR PACKAGING, THE USE OF VARIOUS GAS MIXTURES (CO2, N2, O2 ) IS INDICATED. L.R.

Details

Original title: CRYOGENIE ET INDUSTRIES ALIMENTAIRES.
Record ID : 1983-1010
Languages: French
Source: Filière Viande - n. 41
Publication date: 1982/01
Document available for consultation in the library of the IIR headquarters only.

Links

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Indexing

Themes: Packaging;
Meat and meat products
Keywords: Modified atmosphere; Mince; Liquid nitrogen; Meat; Refrigerated transport; Profitability; Meat product; Packaging; CO2