CO2 hydrate slurries for rapid chilling of fresh food products

S. Lobregt, J. Broeze, Carlos Infante Ferreira

Research output: Chapter in Book/Conference proceedings/Edited volumeConference contributionScientificpeer-review

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Abstract

For rapid chilling fresh products we propose the immersion in melting carbon dioxide hydrate crystals, produced at +8 oC and 30 bar. We compare the chilling time of a specific fresh product from 30 to 4 oC making use of a “shock freezer” (2 m/s air velocity, air at -10 oC) 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 highspeed 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.
Original languageEnglish
Title of host publicationProceedings of the 16th International Refrigeration and Air Conditioning Conference at Purdue
Subtitle of host publicationIRACC 2016
EditorsEckhard Groll
Place of PublicationWest Lafayette, IN, USA
PublisherPurdue University
Number of pages9
ISBN (Print)978-1-5108-2873-5
Publication statusPublished - 2016
Event16th International Refrigeration and Air Conditioning Conference at Purdue - West Lafayette, IN, United States
Duration: 11 Jul 201614 Jul 2016
Conference number: 16

Publication series

NamePurdue e-Pubs
PublisherPurdue University Libraries

Conference

Conference16th International Refrigeration and Air Conditioning Conference at Purdue
Abbreviated titleIRACC 2016
Country/TerritoryUnited States
CityWest Lafayette, IN
Period11/07/1614/07/16

Bibliographical note

Paper 1687:
http://docs.lib.purdue.edu/iracc/1687

Keywords

  • Chilling
  • chilling time
  • chilling methods
  • hydrate slurry
  • CO2 hydrate slurry

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