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HOW TO SELECT FREEZING EQUIPMENT.

Author(s) : LONDAHL G.

Type of article: Article

Summary

MICRO-ORGANISM GROWTH ON CARCASS MEAT IS SELDOM A PROBLEM PROVIDING FREEZING IS CARRIED OUT IN 36 TO 48 HOURS. CUT OR PROCESSED MEAT HOWEVER INTRODUCES GREATER SURFACES FOR MICROBIOTIC GROWTH AND REQUIRES MORE ATTENTION TO BE PAID TO FREEZING METHODS TO ENSURE THE WHOLE PRODUCT IS FROZEN. MANY INSTANCES IN CONVENTIONAL BLAST FREEZERS LEAD TO BAD FREEZING THROUGH IMPROPER PROVISION FOR AIR MOVEMENT BETWEEN CARTONS. BELT FREEZERS, PARTICULARLY SPIRAL FREEZERS WITH CONTRA AIR FLOW, SAFEGUARD THESE ASPECTS. WEIGHT LOSS BY MECHANICAL DAMAGE CAN BE SIGNIFICANT, AND INLINE FREEZERS USUALLY SUFFER LESS FROM BAD HANDLING. PACKAGE SHAPE IS IMPORTANT IN REDUCING TRANSPORT COSTS, WHICH MAY BE AS HIGH AS 50% OF SELLING PRICE FOR SOME PRODUCTS. BULK TUNNEL FREEZING OFTEN DISTORTS CARTON SHAPE WHERE PLATE FREEZERS MAINTAIN IT EXACTLY. D.W.H.

Details

  • Original title: HOW TO SELECT FREEZING EQUIPMENT.
  • Record ID : 1983-1322
  • Languages: English
  • Source: Scand. Refrig. - vol. 11 - n. 4
  • Publication date: 1982/09
  • Document available for consultation in the library of the IIR headquarters only.

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