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

Joachim Paul

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

Abstract

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

Conference

Conference21st International Congress of Refrigeration
Number21
LocationAugust 2003
CountryUnited States
CityWashington
Period05/08/200308/08/2003

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