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FORGING NEW LINKS IN THE COLD CHAIN.

Author(s) : MORRIS C. E.

Type of article: Article

Summary

SUPERCHILL SYSTEMS WHICH STORE PRODUCE BETWEEN 0 DEG C AND ITS FREEZING POINT (EG -1.7 DEG C FOR BEEF AND -2 DEG C FOR FISH) ARE DISCUSSED, THE MORE IMPORTANT FEATURES BEING MICRO-COMPUTER CONTROLLED VARIABLE SPEED COMPRESSORS AND DUAL EVAPORATOR COILS TO MINIMISE TEMPERATURE FLUCTUATIONS DURING DEFROST. CRYOMECHANICAL INNOVATIONS THEN FOLLOW WITH EXAMPLES OF LOWER FREEZING COSTS AND IMPROVED QUALITY. THIS IMPROVEMENT IN QUALITY IS MAINLY DUE TO FREEZING TECHNIQUES WHICH MINIMISE CELL DISTORTION. THE CURRENT STATUS OF THE MONTREAL PROTOCOL FOR CFC REDUCTIONS IS THEN REVIEWED, AND IT IS ANTICIPATED THAT LITTLE CFC12 WILL BE AVAILABLE AFTER 1994. HCFC22 IS STILL CONSIDERED TO BE THE BEST INTERIM ALTERNATIVE BUT WILL BE PHASED OUT IN 2020. G.R.S.

Details

  • Original title: FORGING NEW LINKS IN THE COLD CHAIN.
  • Record ID : 1992-1144
  • Languages: English
  • Source: Prog. Food Eng. - vol. 63 - n. 7
  • Publication date: 1991/07
  • Document available for consultation in the library of the IIR headquarters only.

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