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For better preservation of food products.

Pour une meilleure conservation des produits alimentaires.

Author(s) : AVILES C., IBARRA D.

Type of article: Periodical article

Summary

CO2 is widely used for temperature control in the Food Industry. During ground meat mixing it is especially used to avoid the increase of temperature due to the heat generated by the mixing energy dissipation. Air Liquide has developed a process that couples the mixing step with the injection of an additive using CO2 for both operations. The liquid phase that arrives from stock, used for cooling, is also used to deliver an additive by introducing the molecule into the liquid flow of CO2 before its arrival to the nozzle. Validation trials were conducted to verify the homogeneity of the additive dispersion in ground and diced meat. The system proved its efficiency when working with eight different molecules that were injected, each one, at different dosing volumes. Volumes between 0.8 and 7.3 litters of additives were homogenously dispersed within a 10 minute injection time.

Details

  • Original title: Pour une meilleure conservation des produits alimentaires.
  • Record ID : 30025301
  • Languages: French
  • Source: Revue générale du Froid & du Conditionnement d'air - n.1171
  • Publication date: 2018/09
  • Document available for consultation in the library of the IIR headquarters only.

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