When the products diat subject to rapid dehydration cooling, humidity cooling chamber must be maintained at a high level. This condition is difficult to maintain because many die moisture indoors die condenses on the cold evaporator coil surfaces. Reduction die amount of water vapor die in the chamber also reduces the pressure of the water vapor, increasing the speed of dehydration. To counteract this reaction, extremely sensitive products such as poultry, fish and vegetables often chilled in ice-slush to minimize moisture loss. Pre-chilled product is transferred to storage in such a state. When products, Packed in ice stored in the refrigerator, slowly melting ice keeps the surface of the wet product, thereby reducing the dehydration.
Another way of reducing dehydration in vegetable and fruit products in the process of cooling of the process-a process known as hydrocooling. Hydrocooling provides flooding or spraying food product widi chilled water or immersing yourself in the excitement bath chilled water. Flood irrigation is carried out by the product with liberal supplying chilled water flowing under the gravitationally induced pressure from overhead floods pots.
Dispersion is carried out by die air nozzles are provided by motor generated pressure head.
Cooling Of Products Of Vacuum
Vacuum cooling is the process used to chill some fresh vegetables, especially those who have a high surface area to volume ratio, before placing them in storage. Vacuum cooling is a procedure that takes place in a vacuum cooler, when the pressure drops to the saturation temperature of water covering the product falls below the temperature of product cooling. In this time of rapid evaporation of water from the surface of the die product attracts a large number of latent heat from the product, thereby creating a rapid cooling. As the process continues, the pressure in the chamber is constantly decreasing, that allows air to continue until the desired temperature is reached.
Cooling Of Packaged Products
When the product is cooled after packaged in vaporproof container, humidity in the ice room is relatively unimportant. However, during boot and during the initial stage of cooling, humidity will increase if the containers are placed in the repository when they are wet. Humidity will drop rapidly as soon as the free moisture evaporated from the packaging. Refrigeration equipment should be such size, added the latent load taken into account in the formula.
Combined Cooling And Storage Processes In One Camera
Use the same number for both cooling and storage processes are not recommended for meat and similar products, are highly susceptible to changes in temperature, humidity and air movement. Since these conditions are changed every time a new load of the product is placed in the cooling chamber, die use one number for these products is not recommended.
These restrictions do not apply to the cooling of the premises used for fruit, such as apples and pears. Experience Las shown that they can be processed, combined cooling and storage rooms without harmful effects on the product. Due to the relatively short-loading-in periods, and the flywheel effect of stored product. When the mass of product in the store, much greater than the mass of the products in the boot process temperature fluctuations of the cosmic space is minimal. This is a slight change in temperature, it seems, is not a harmful effect on the period of storage of fruit. Similarly, freezer processes in which the product will be frozen introduces at a temperature of less dian 45F (7.2C) exceptions...
Food refrigeration and freezing