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The use of natural cold for the chilling of foods.

[In Russian. / En russe.]

Author(s) : KIREEV V. V.

Type of article: Article

Summary

When using outside air as a cooling medium, some parts of the water drops are crystallized through the partial warming of air, forming a crystal aerosol flow. The use of this flow at -10 to -15 °C decreases the time at the first stage of cooling of sausages by more than 1600 s. In this case, the temperature of the cooled airflow around the sausages at the second stage of cooling should be 0 to -5 °C. For the fulfillment of the proposed solutions, a method for cooling cooked sausages and the device for its implementation were developed.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 2004-2874
  • Languages: Russian
  • Source: Vestnik Mezdunarodarnoj Akademii Holoda - n. 3
  • Publication date: 2003
  • Document available for consultation in the library of the IIR headquarters only.

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