Tumbling with continuous, direct CO2 or liquid nitrogen cooling: a new way of adjusting optimum process temperatures during the manufacture of cooked cured products and restructured meat products.

Type of article: Article

Summary

A tumbling process is said to maintain optimum process temperatures in a closed container system by direct spraying of liquid CO2 or liquid nitrogen during the tumbling time, and this is possible irrespective of the initial product temperature or tumbling room temperature. The various cooling methods used during tumbling of different products are reviewed and discussed, and the advantages of the tumbling process as a whole are detailed. G.R.S.

Details

Original title: Tumbling with continuous, direct CO2 or liquid nitrogen cooling: a new way of adjusting optimum process temperatures during the manufacture of cooked cured products and restructured meat products.
Record ID : 1995-0982
Languages: English
Source: Fleischwirtschaft - vol. 74 - n. 4
Publication date: 1994/04
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food engineering;
Chilling of foodstuffs;
Meat and meat products
Keywords: Food; Mince; Liquid nitrogen; Meat; Design; Chilling; Process; Equipment; CO2