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Caractérisation de l'impact de la palettisation et de la vitesse de l'air dans la plate-forme sur la température dans une palette de fromage ventilée. 

Characterization of the impact of palletization and air velocity in platform on temperature in a vented pallet of cheese.

Numéro : 1167

Auteurs : PHAM A. T., SAAVEDRA S., DURET S., FLICK D., MOUREH J., DERENS-BERTHEAU E.

Résumé

Due to the importance of the heat generated by the respiratory activity of cheeses, temperature control in pallets is a major industrial issue in order to preserve food safety and quality.
Experiments were conducted on platforms in order to evaluate the influence of the palletization and the level of ventilation on the temperature variability within cheese pallets.
Platform ventilation plays a primary role, both on the level of temperatures and on their homogeneity within the pallets. Pallets placed in well-ventilated areas always have lower temperatures (ex: Tmax 5.2°C) than those placed in poorly ventilated areas (ex: Tmax 7.6°C). Palletization has also a significant impact on the cooling efficiency and temperature uniformity of products within the pallet. The presence of a chimney in the pallet pattern, the headspace above the products, the vented area and the alignment of the holes seem to promote a better cooling (lower product temperature of 1 to 1.5°C).

Documents disponibles

Format PDF

Pages : 8 p.

Disponible

  • Prix public

    20 €

  • Prix membre*

    Gratuit

* meilleur tarif applicable selon le type d'adhésion (voir le détail des avantages des adhésions individuelles et collectives)

Détails

  • Titre original : Characterization of the impact of palletization and air velocity in platform on temperature in a vented pallet of cheese.
  • Identifiant de la fiche : 30029518
  • Langues : Anglais
  • Sujet : Technologie
  • Source : 7th IIR International Conference on Sustainability and the Cold Chain (Online). Proceedings: April 11-13 2022
  • Date d'édition : 11/04/2022
  • DOI : http://dx.doi.org/10.18462/iir.iccc2022.1167
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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