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Food refrigeration and freezing

Today in the food industry is almost entirely dependent on cold in one form or another, produce, save, store and bring the product to the point of sale. Chapter 16 contains some examples for specific foods, while this Chapter gives an overview of methods to cool .

The use of low temperatures for food preservation had been known and used for thousands of years, but it was not until the mid-nineteenth century, that Pasteur and others determined bacteriological nature of food spoilage, and the positive effect of cooling, which slows down chemical reactions and the collapse of the bacteria. Mechanical cooling allowed to provide the additional power necessary to growing urban communities. Large international trade was built, starting with the carriage of frozen meat in Europe in 1873 and 1876 from Australia and South America.

As a rule, products are not frozen, processed and stored at a temperature just above freezing point, providing it does not cause damage (with the exception of fruits such as bananas, lemons).

Foods, which must be frozen must be taken down to a temperature low enough to significantly reduce the amount of free moisture and, therefore, the activity of the bacteria. Until the temperature falls below the minimum temperature for growth, some microorganisms can potentially breed.

A distinction should be made between the process of cooling and subsequent storage. Careful monitoring of temperature and humidity, if necessary cooling of the warm product with evaporative cooling plays the role-as the temperature of the product and weight loss. Significant studies were conducted to find the best methods for different foods, especially meat, cooling, and for short-term and long-term storage.

Cooling and freezing cannot improve fresh fruits, vegetables, or meat product, and the best you can hope for, is to keep it near to the condition in which he entered in the cooling process. This means that only the best products should be used, and it should be as fresh as possible. Sometimes, however, storage in a freezer is important to prevent the loss, regardless of the quality of the harvest...

 
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