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Document IIF

Dégivrage passif se produisant en même temps que le refroidissement pour réguler la température superficielle de la viande dans un meuble frigorifique de vente ouvert.

Concurrent refrigeration passive defrost to control meat surface temperature in open refrigerated display cabinet.

Auteurs : ISLAM R.

Résumé

Meat display in supermarkets is a challenging task opting to maximise shelf life. Spoilage of meat products is a commercially and environmentally sensitive issue. Steady and well distributed coldness on the shelf provided by refrigeration reduces meat spoilage. During refrigeration, moisture from the cabinet air forms frost on the cold heat exchanger. Typically, frost is cleared regularly by turning the refrigeration fully off and keeping the air flow on, a process called off cycle defrost (OCD). During OCD, the cabinet air temperature rises suddenly, causing early meat spoilage due to surface discoloration. A new method called concurrent refrigeration passive defrost, overcomes the extreme rise of meat surface temperatures by supplying refrigeration concurrent to defrost. The concurrent refrigeration occurs at a higher temperature than the melting point of ice. Experimental and field trials suggest that the meat surface temperature is reduced by 3°C, which in turn also reduces core temperatures during the defrost process.

Documents disponibles

Format PDF

Pages : 2010-1

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 : Concurrent refrigeration passive defrost to control meat surface temperature in open refrigerated display cabinet.
  • Identifiant de la fiche : 2010-0473
  • Langues : Anglais
  • Source : 1st IIR International Conference on Sustainability and the Cold Chain
  • Date d'édition : 29/03/2010

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