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.
and practical applicability of the proposed method are evaluated.
Original language | English |
---|---|
Title of host publication | Proceedings of the 16th International Refrigeration and Air Conditioning Conference at Purdue |
Subtitle of host publication | IRACC 2016 |
Editors | Eckhard Groll |
Place of Publication | West Lafayette, IN, USA |
Publisher | Purdue University |
Number of pages | 9 |
ISBN (Print) | 978-1-5108-2873-5 |
Publication status | Published - 2016 |
Event | 16th International Refrigeration and Air Conditioning Conference at Purdue - West Lafayette, IN, United States Duration: 11 Jul 2016 → 14 Jul 2016 Conference number: 16 |
Publication series
Name | Purdue e-Pubs |
---|---|
Publisher | Purdue University Libraries |
Conference
Conference | 16th International Refrigeration and Air Conditioning Conference at Purdue |
---|---|
Abbreviated title | IRACC 2016 |
Country/Territory | United States |
City | West Lafayette, IN |
Period | 11/07/16 → 14/07/16 |
Bibliographical note
Paper 1687:http://docs.lib.purdue.edu/iracc/1687
Keywords
- Chilling
- chilling time
- chilling methods
- hydrate slurry
- CO2 hydrate slurry