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THAWING-COOKING OF PACKAGED FROZEN PRODUCTS IN A SINGLE STAGE.

DECONGELATION-CUISSON EN UNE OPERATION UNIQUE DE PRODUITS SURGELES EMBALLES.

Author(s) : FELDMAN C., ROSSET R., POUMEYROL C.

Type of article: Article

Summary

THE TESTS WERE CARRIED OUT WITH PEAS, FLAGEOLETS AND SLICED COD, PACKED IN TWO TYPES OF THERMORESISTANT FILMS (COMPLEXES OR HIGH DENSITY POLYETHYLENE) IN 0.5, 2.5 AND 5 KG BAGS, FROZEN TO 253 K (-20 DEG C), THEN WARMED EITHER IN A CONVECTION OVEN OR IN A STEAM COOKER TO A CORE TEMPERATURE OF 373 K (100 DEG C). THE THAWING-COOKING TIMES WERE EVALUATED. MASS LOSS FOR FLAGEOLETS AND THE RESISTANCE OF FILMS TO HEAT PASSAGE WERE COMPARED. MICROBIOLOGICAL CONTROLS WERE MADE ON SAMPLES OF FLAGEOLETS AND COD, PRIOR TO AND AFTER COOKING. ON THE WHOLE, IT IS TECHNICALLY POSSIBLE TO OBTAIN THAWING AND COOKING IN A SINGLE PROCESS FOR FROZEN FOODS PACKED IN WATERPROOF THERMORESISTANT PLASTIC BAGS. IT SHOULD BE NOTED THAT THE RECOMMENDED BAG SIZE IS 2.5 KG AND A BETTER QUALITY OF HEAT EXCHANGES IS PROVIDED BY THE STEAM COOKER. G.G.

Details

  • Original title: DECONGELATION-CUISSON EN UNE OPERATION UNIQUE DE PRODUITS SURGELES EMBALLES.
  • Record ID : 1983-2161
  • Languages: French
  • Source: Rev. gén. Froid - vol. 73 - n. 2
  • Publication date: 1983
  • Document available for consultation in the library of the IIR headquarters only.

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