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THE FREEZING OF MEAT. MANAGEMENT FACTORS.

Author(s) : COOPER T. J. R.

Type of article: Article

Summary

THE AUTHOR INVESTIGATES VARIOUS ASPECTS OF THE FREEZING PROCESS IN NORTHERN IRELANDDURING THE 1980'S AND INCLUDES CAPITAL INVESTMENT FOR FREEZING PLANT, COMPARING BLAST, PLATE AND COLD STORE FREEZING, CARTON SIZE, TYPES OF COMPRESSOR AND ALTERNATIVE PRIME MOVERS. COLD STORE FREEZING WAS FOUND TO BE THE MOST COST EFFECTIVE AND CONTINUOUS AIR BLAST FREEZING THE MOST EXPENSIVE. CORRUGATED FIBRE-BOARD CARTONS WERE PREFERRED TO SOLID BOARD, AND PALLET BOXES WERE RULED OUT THROUGH LACK OF PROPER HANDLING EQUIPMENT. IN THE SECOND AND THIRD PARTS, THE AUTHOR CONSIDERS OVERNIGHT COOLING OF BACON IN AIR AND BRINE, COLD STORE POWER CONSUMPTION AND THE USE OF AIR CURTAINS, AND DIESEL GENERATORS WITH WASTE HEAT RECOVERY. PACKAGING AND HANDLING FOR REFRIGERATED TRANSPORT, TEMPERING AND DEFROSTING FROZEN MEAT ARE ALSO CONSIDERED. G.R.S.

Details

  • Original title: THE FREEZING OF MEAT. MANAGEMENT FACTORS.
  • Record ID : 1987-1403
  • Languages: English
  • Source: Scand. Refrig./Refrig. Air Cond. Heat Recov. - vol. 89 - n. 1.064
  • Publication date: 1986
  • Document available for consultation in the library of the IIR headquarters only.

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