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Practical solutions for rapid chilling of foods.

Author(s) : KETTERINGHAM L.

Summary

Rapid chilling of foods can lead to higher quality foods with improved microbial safety. The paper discusses four practical ways to increase the chilling rate of foods and some of the advantages and disadvantages of the chosen methods. It draws in data from papers, on air and brine cooling of ready meals and on enhancing cooling rates using thermally conductive inserts in food. It then discusses these data in relation to the four ways of increasing the chilling rate of foods. Whilst the experiments in these papers do not all have directly comparable data, they show how changing cooling parameters can affect the cooling rate.

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Format PDF

Pages: 2001-1

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Details

  • Original title: Practical solutions for rapid chilling of foods.
  • Record ID : 2005-1259
  • Languages: English
  • Source: Rapid Cooling of Food.
  • Publication date: 2001/03/28

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