Refrigeration in the food industry
The usual goal for cooling and freezing products, preservation of their quality, that technically it is a change that would be the natural processes of deterioration. Cooling may also play a role in facilitating change in the character or the chemical composition of foodcalled processing here. Some foods, including refrigeration their processing are cheese, beverages (beer, wine, juice and concentrates), and instant coffee. The procedure of making cheese varies from one type to another, but all of the cheeses made from milk, to which is added to the beginning of the body that leads to the formation of curds and whey. After the serum is drained, the Kurds are the basis of the cheese. Refrigeration serves a role in the production of most cheeses during curing step. Depending on the type of cheese is held in the period from 10C (50F) and 20C (68F) during the period from several days to several months.
Although it may not be obvious to the General public, cooling is an important function in the baking industry. Some applications contain the ingredient, cooling and dough; freezing of bread for the subsequent implementation, thawing and sale; refrigerating not frozen dough products; freeze the dough for the catering industry and supermarkets; and the freezing of fried and baked products for sale to consumers for microwaving or toasting.
Beer, two basic chemical reactions occur in the brewing operation: (1) conversion of corn starch into sugar; and (2) fermentation that converts sugar into alcohol and carbon dioxide.
The fermentation process is exothermic, so if heat were not removed, the temperature will grow and eventually stop of fermentation. Refrigeration supports fermenting mixture between 7C and 13C (45F and 55F)and cool storage, where the beer is stored within two or three months until it ripens.
Wine production also requires cooling. The following fermentation, the wine is carried out in the refrigeration 10C (50F) in insulated stainless steel tanks for six months to two years. In addition, wines require a cold process of stabilization of sediment potassium bitartrate (PB). PB is harmless, but unsightly crystal, and this is especially noticeable in bottles of white wine. PB will precipitate, naturally, 10C (50F), but only over a long period of time. To speed up the process, the wine is cooled down to -4C (25F) within ten days.
Concentrate some products that are sensitive to high temperatures, the water can be removed by evaporation or freezing. One concept-use cooling systems, heat pumps-condenser heat supply to the evaporation of the water in the product and evaporator for the dilution of this water vapor. Due to its high cost of this application is a rarity while the heat pump principle thermocompression is preferred. In thermocompression the evaporated water vapor itself is pumped from the high air flow volume of the product of the fluid condenser. Processing technology that apply cooling, freezing concentration4 is the most popular. Some products that can be focused by freezing : citrus fruits and fruit juices, vinegar, beer and wine, coffee and tea, extracts, syrups and aromatic additives. The most frequently used procedure for bringing solutions in contact with the cooled surfaces on which a thin layer of ice freezes. Ice continuously removed by scraping and then separated from the concentrated solution.
Another example of cooling is used in the food industry in drying fish.5 schematically shown in Figure 1.4 the air at low humidity and moderate temperature moisture removal from the product. A little water is then removed, as the air passes through the evaporator refrigeration unit, which provides heat load for the refrigeration system. Disposal of gas from cooling compressors, shares some turning to the air-cooled condenser, which heats the air, and the other part of the additional capacitor, essentially excludes energy presented the compressor safety. This concept is applicable, in particular, in the localities where the cost of electricity, moderate.
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