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Raw foie gras: optimization of the salting process during churning and mixing.

Optimisation de l'opération de salage des foie gras crus pendant l'opération de barattage/malaxage.

Author(s) : CORDIER G.

Type of article: Article

Summary

The aim of the research described here was to identify various churning parameters enabling this processing step to be optimized by reducing the time the product remains in the churns; technology transfer should also be possible thanks to use of equipment used for salting on a fluidized bed (used in the manufacturing of cheeses). The results obtained demonstrate a factor exerting a strong influence on the speed of the process: salt and seasoning-agent granulometry.

Details

Original title: Optimisation de l'opération de salage des foie gras crus pendant l'opération de barattage/malaxage.
Record ID : 2003-0861
Languages: French
Source: CT-Infos - n. 41
Publication date: 2002
Document available for consultation in the library of the IIR headquarters only.

Links

See the source

Indexing

Themes: Food engineering;
Meat and meat products
Keywords: Raw food; Pasteurization; Treatment; Chilling; Quality; Meat product; Process; Parameter; Mixture; Liver