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Technical information Cold storage Meat industry applications

Meat industry

In the meat industry, the main areas of application of mechanical refrigeration:
  • Cooling carcasses directly after the slaughter and dressing
  • Cooling of meat processing facilities, such as slaughterhouses
  • Chill storage of meat and edible offal
  • Meat and poultry freezing
Animals when clog the body temperature of 39C. carcass cools slightly, as he dressed, but should be introduced in refrigerated chambers as soon as possible. The rate of cooling depends on a thickness of a seam, so the larger carcasses usually twice in hand. While there is a need to remove the heat of the body to check deterioration, if this process is too fast, beef or mutton, causing the meat may be rigid (cold reduction). As a General rule, lean meat like beef that no one part must be cooled below 10C for 10 hours after slaughter, although this limit may be changed by a local manufacturer. Total time in this hmmm stage will be not less than 24 hours with a side of beef.

During the initial stage of cooling, the surface of the meat will be warm enough, and the careful design of the modules and their operations necessary for weight loss to evaporation and good air circulation is required at a humidity level of 90-94%.

Meat-cooling curves that indicate the weight loss 198 as found by Bailey and coke (1976), are shown in Fig. 16.1. At low speeds weight loss is because the process takes time, but more high air speed contribute to the rapid evaporation from the surface with the corresponding loss of weight and cold reduction effect. Thus, there is an optimal air speed and air temperature to minimize weight loss.

In order to maintain a good and stable air circulation around the carcass of this time, they hang from the rail and the cold air, as a rule, fan distributed.

Storage conditions in terms of air traffic and humidity will differ from those used in the initial cooling of the housing. On Fig. 16.2 the air is distributed through the air, socks. Chilled meat on the bones contain about 0C, until the point of sales (see Table. 16.1). The humidity of the surrounding air is also important in the case of fresh meat. If the air is too dry, and the meat will lose weight and turn yellow, and if the temperature is allowed to drift up in conditions of high humidity too mucus can form on the surface.

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