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Technical information Food refrigeration and freezing Product Chilling

Product Cooling

Product cooling) is a method used to quickly reduce the temperature of food optimal storage temperature. Food products start to deteriorate very rapidly after harvest. Therefore, it is important that conservation measures be initiated as quickly as possible to bring the highest mark of canned products possible. To ensure maximum period of storage with minimal loss of quality of food should be chilled to their optimal storage temperature soon after harvesting. This means that the products will be shipped long distances must be pre-cooled and sent refrigerated transport.

Product cooling or refrigeration differs from the storage of products that food cooling enter the room or pre-cooler on them collect temperature and cool down quickly to their optimal storage temperature. After cooling, the product is removed from the chilling room and transferred to the places of their storage. The handling of the product, during the cooling process has a significant impact on the quality and shelf life of the product. Thus, the cooling process is monitored to maintain an environment that minimizes die detrimental effect enzymes, microorganisms and other conditions that reduce the quality of stored products.

The Temperature In Cooling Conditions Cameras

Before food product leaves the cooling process, its temperature must be equal to its optimal storage temperature.

To allow this condition occurs, the operating set point temperature for cooling number is specified in the dying second column of Table 2-1 for a food product, being cooled. During the download of the product and the initial stage of cooling of the process temperature will be more than the cooling by the operating room set point. During this period the differences between the temperature and vapour pressure of the product and those from the refrigerating chamber will be at their greatest mathematical difference.

Therefore, it is time for the cooling process, when the speed of heat and moisture transfer are the largest and refrigeration equipment operating under its highest thermal load. As heat is transferred from the die product temperature die of food and chamber environment reduction. In the end die cooling process, the die temperature in the cells will be equal to the optimal storage conditions required product. She's going to die responsibility equipment design engineer to die size system with sufficient capacity to prevent colds room temperature from rising excessively die during the initial stage die cooling process. This condition will Iengdien during the entire process, wasting energy and reduce the quality of die product, thereby reducing storage span of the product.

Relative Humidity And Speed Of Movement Of Air Cooling Chambers

The value of relative humidity in refrigerating chambers is determined by the product being cooled and its packaging. Products are cooled in them without packaging or natural state loses moisture very quickly, often resulting in an icy fog chamber during the initial stage of the process. To reduce the moisture content of the product loss, quick cooling, along with high air velocity is desirable in this period. These operating conditions quickly to lower the temperature and vapour pressure product, reducing water loss and shrinkage. Although the high-speed air tends to increase the rate of evaporation of moisture from the product, it also accelerates the rate of cooling. This reaction leads to a more rapid reduction of product temperature and vapor pressure. Reduction of a vapour pressure of more than offset the increase in the rate of evaporation due to the high air velocity. The net effect of these two conflicting responses is to reduce the total losses of moisture from the product. The higher the speed of the air flow and carries away water vapor, to prevent condensation on the surface of the product.

During the final stage of the cooling process, when the temperature and vapour pressure die product closer to their optimal values, high speed of air in the chamber will increase the rate of loss of moisture from the product in excess of the permissible levels. Thus, the controls are used to reduce the speed of the air to cool the camera during the final stage of preliminary cooling...

 
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