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Augmentation de la vitesse de refroidissement des produits alimentaires.

Enhancing the rate of food cooling.

Auteurs : KETTERINGHAM L., JAMES C., JAMES S. J.

Résumé

The rate of chilling, freezing and especially thawing of meat and other foods is often limited by its poor thermal conductivity. Increasing the thermal conductivity of the food, or providing a high conductivity path to the thermal centre of the food, are potential methods of overcoming this problem. Unsuccessful attempts have been made to increase the thermal conductivity using sound and ultra-sound. However, using a heat pipe led to saving in time of up to 42% when freezing, and up to 55% when thawing, meat joints. Cooling times for hot cylinders of mashed potato (from 70 to 3 °C) were reduced by between 20 and 29% using heat pipes.

Détails

  • Titre original : Enhancing the rate of food cooling.
  • Identifiant de la fiche : 2003-0811
  • Langues : Anglais
  • Source : Food & drink 2000. Processing solutions for innovative products.
  • Date d'édition : 12/09/2000

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