Cook & Chill - Rapid Chilling of Food 'in situ'

Joachim Paul

    Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearchpeer-review


    Rapid cooling of products is of increasing importance for food preservation and for industrial processes. Slurry ice (Binary Ice) is a two-phase cooling fluid consisting of suspended ice crystals in an aqueous solution or mixture. Latent energy contained in the fluid yields rapid cooling which is expressed in high cooling velocity. It is, however, difficult to establish cooling curves for every product and process. Using two readings from a cooling process allows the va��to be determined of a constant OCT which expresses the specific cooling velocity and serves to establish cooling curves for a given product and process and to compare different cooling fluids and methods. Chilling of hot products in professional cooking kettles immediately after cooking is achieved best by using Binary Ice. The paper gives an equation, which describes the cooling velocity for such kettles and other products immersed in Binary Ice.
    Original languageEnglish
    Title of host publicationProceedings of 21st International Congress of Refrigeration, Paper ICR0463
    Editors? ?
    Number of pages8
    Place of PublicationParis/Washington
    PublisherInternational Institute of Refrigeration
    Publication date2003
    Publication statusPublished - 2003
    Event21st International Congress of Refrigeration - August 2003, Washington, United States
    Duration: 5 Aug 20038 Aug 2003
    Conference number: 21


    Conference21st International Congress of Refrigeration
    LocationAugust 2003
    Country/TerritoryUnited States


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