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Refroidissement rapide de produits alimentaires frais grâce au coulis d’hydrate de CO2.

CO2 hydrate slurries for rapid chilling of fresh food products.

Numéro : pap. 2282

Auteurs : LOBREGT S., BROEZE J., INFANTE FERREIRA C.

Résumé

For rapid chilling fresh products we propose the immersion in melting carbon dioxide hydrate crystals, produced at +8°C and 30 bar. We compare the chilling time of a specific fresh product from 30 to 4°C making use of a “shock freezer” (2 m/s air velocity, air at -10°C) and applying a slurry of CO2 hydrate crystals. Furthermore the effect of these two methods on the weight loss of the product is compared. Then the chilling of chicken products through the proposed method is experimentally verified, including microbiologic contamination of samples chilled through high-speed dry air, immersion in melting water and immersion in CO2 hydrate slurry. Finally the economic advantages and practical applicability of the proposed method are evaluated.

Documents disponibles

Format PDF

Pages : 9 p.

Disponible

  • Prix public

    20 €

  • Prix membre*

    15 €

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

Détails

  • Titre original : CO2 hydrate slurries for rapid chilling of fresh food products.
  • Identifiant de la fiche : 30018595
  • Langues : Anglais
  • Source : 2016 Purdue Conferences. 16th International Refrigeration and Air-Conditioning Conference at Purdue.
  • Date d'édition : 11/07/2016

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