ShareLIQUID NITROGEN AS A COOLING AGENT IN THE CUTTER.
Author(s) : GARNREITER F.
Type of article: Article
Summary
THE EXPERIMENT WAS AIMED AT DETERMINING WHETHER COOLING WITH LIQUID NITROGEN IN THE CUTTER CAN BE INTEGRATED INTO THE PRODUCTION LINE OF A MEAT PROCESSING FACTORY. THE RESULTS SHOWED THAT IT IS POSSIBLE TO COOL WITH LIQUID NITROGEN AND THAT THE METHOD HAS TECHNOLOGICAL ADVANTAGES OVER COOLING WITH ICE WHEN MANUFACTURING FRANKFURTER-TYPE SAUSAGES.
Details
- Original title: LIQUID NITROGEN AS A COOLING AGENT IN THE CUTTER.
- Record ID : 1989-0165
- Languages: English
- Source: Fleischwirtschaft - vol. 68 - n. 5
- Publication date: 1988/05
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Meat and meat products
- Keywords: Mince; Liquid nitrogen; Meat; Chilling; Sausage; Meat product
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LIQUID NITROGEN AS A COOLING AGENT IN THE CUTTER.
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- Date : 1987/08
- Languages : German
- Source: Fleischwirtschaft - vol. 67 - n. 8
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