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EVAPORATIVE AIR CHILLING, A NEW DEVELOPMENT IN POULTRY CHILLING.

[In Dutch. / En néerlandais.]

Author(s) : VEERKAMP C. H.

Type of article: Article

Summary

TWO-STAGE CHILLING OPERATIONS AND EVAPORATIVE AIR CHILLING ARE THE TRENDS IN CHILLING POULTRY PRODUCTS. THE MAIN ADVANTAGES OF EVAPORATIVE AIR CHILLING ARE: (I) IT CAN REPLACE THE IMMERSION CHILLING PROCESS AND IMPROVE THE QUALITY OF THE PRODUCT ; (II) THE CONTROL OF WEIGHT LOSS IN AIR CHILLING ; AND (III) NO LABOUR REQUIRED. IN THE NETHERLANDS MORE THAN 65% OF THE BROILERS ARE NOW CHILLED IN AN EVAPORATIVE AIR CHILLER.

Details

  • Original title: [In Dutch. / En nĂ©erlandais.]
  • Record ID : 1989-0174
  • Languages: Dutch
  • Source: Koeltech. Klim. - vol. 81 - n. 3
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

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