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LIQUID NITROGEN: A VERSATILE COOLING AGENT IN COMMINUTION AND MIXING PROCESSES.

Author(s) : BUCHMULLER J., HOFFMANNS W.

Type of article: Article

Summary

NEW METHOD OF MAKING SAUSAGE EMULSION OR HOT MEAT GRANULATE USING LIQUID NITROGEN. BUT EVEN FIRMS PROCESSING POULTRY FIND THAT WORK PROCESSES ARE OFTEN MORE EFFICIENT AND GIVE BETTER RESULTS THAN WITH TRADITIONAL MANUFACTURING METHODS. THE SAME IS THE CASE WHEN CHILLING CHICKEN MEAT WITH LIQUID NITROGEN IN THE MIXER TO MAKE RESTRUCTURED PRODUCTS. NITROGEN IS NOT AN ADDITIVE WITHIN THE MEANING OF THE FOOD AND COMMODITIES REGULATIONS AND PERMISSION FOR ITS USE DOES NOT HAVE TO BE OBTAINED.

Details

  • Original title: LIQUID NITROGEN: A VERSATILE COOLING AGENT IN COMMINUTION AND MIXING PROCESSES.
  • Record ID : 1990-0190
  • Languages: English
  • Source: Fleischwirtschaft - vol. 69 - n. 4
  • Publication date: 1989/04
  • Document available for consultation in the library of the IIR headquarters only.

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