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THAWING EQUIPMENT.

LES MATERIELS DE DECONGELATION.

Type of article: Article

Summary

PRESENTATION OF THREE INDUSTRIAL PROCESSES: -RADIOFREQUENCY AND MICROWAVE THAWING, WITH OR WITHOUT SURFACE COOLING; THE DRIP LOSS OF MEAT IS ABOUT 0. 5 TO 1% AGAINST 3 TO 8% WITH CONVENTIONAL PROCESSES; THAWING IN A TUNNEL IN THREE STAGES: 287 TO 293 K (14 TO 20 DEG C) AND 90 TO 98% RH; 283 TO 285 K (10 TO 12 DEG C) AND 85 TO 98% RH; 273 TO 277 K (0 TO 4 DEG C) AND 60 TO 70% RH. THERE IS PRACTICALLY NO DRIP LOSS; SANITARY PROPERTIES ARE QUITE SATISFACTORY. THESE UNITS WERE TESTED ON CARCASSES, FISH (SARDINES, TUNA) AND HAM; THAWING WITH STEAM UNDER VACUUM: HEATING TO 298 K (25 DEG C) 24 TORR, THEN LOWERING TO 283 K (10 DEG C) 9 TORR. SOME DATA ARE GIVEN ON THE THAWING AND REWARMING OF PRECOOKED FOODS. A.G.

Details

  • Original title: LES MATERIELS DE DECONGELATION.
  • Record ID : 1982-1205
  • Languages: French
  • Source: Surgélation - n. 195
  • Publication date: 1981/09
  • Document available for consultation in the library of the IIR headquarters only.

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