Industrial Freezing of foodstuffs
Industrial freezing of foodstuffs is carried out in two main types of institutions:
- Processing plants.
- Locker plants.
Processors of frozen food, frozen centers in many of the major food areas. For example, fish Packed and frozen along the coast and then shipped to all parts of the country. Locker plant is less than one, intended for preparation, freezing and storage of different products. Refrigeration equipment in the field of processing and locker plants varies considerably. However, the plan to freeze the food.
Food is weighed and checked for purity and suitability for freezing. He then switches to the processing room. There, cut the meat into, birds cleaned and dressed, blanched vegetables, as well as various items are packaged. Packed products the following sent to the freezing section, where they are completely frozen and prepared for storage. High humidity is very important in areas where food is treated and stored. Meat tastes better and saves your weight, if the relative humidity is kept close to 100%.
The temperature should be about 39F (4C). This gives the best humidity results with nonfrosting evaporator.
Processing plants freezing of food quicklythey show how much food as possible to the lowest possible temperature. Quick freezing system usually uses to keep product as it moves through the ultra-low-temperature chamber for freezing.
Some fast-food freezing using liquid nitrogen or carbon dioxide. This makes perishable fresh produce long-frozen products. This process is usually called cryogenic food freezing. Temperature -320F (-196C) are obtained; freezing occurs instantly. This method is rapid freezing causes little or no damage to the food.
..
|
Industrial