The cold food processing mode is important stitch to help food retain the freshness and the best quality for the user. Cold food processing includes many different modes, in order to demonstrate the diversity in the preservation process.
Before food is put into the cold storage preservation, should be conducted in cold handling to lower the temperature of food from the original temperature after the catch, slaughter down temperature preservation.
There are two modes for cold processing of products is processed cold and cold processing.
Cold processing is the cooling of the products down to the preservation temperature conditioning requirements. This preservation temperature must lie on the freezing point of the product. Characteristics are after cold processing, the product is still soft, yet turned hard by freezes.
Cold processing East is the East (refrigerated) products. Complete chemical products hard by most countries and translated in the products has played the tape. Product Center temperature reaches-80 c, reaching surface temperatures from-180 c to-120 c.
Cold processing of East has two methods:
The second phase of the East
The first hot food is cooled from 370C to around 40 c is then put into the device to block food centre temperature reaches-80 c.
The Eastern phase
Hot food is put right on the device temperature to lower center of Eastern block food reaching down under-80 c.
The East has a lot of advantages in comparison with the Eastern two phases because of the timing of the process of reducing the mass loss, due to dry off more contracts, the cost of cold and cold Chamber area is also reduced.
For processed meat usually use the method phase 1. For aquaculture due to over production and stored in warehouses awaiting East should actually take place phase 2.
Different foods will have preservation mode (table 1-3 and 1-4) and various niche frozen (table 1-5).
In cold preservation mode and in the first phase of the two phase dynamic process, one must join conditioning products. Food was often cold in the air environment with the following parameters:
-Humidity of air in the Chamber: 85 to 90%
-Air speed of natural convection: data 0.1 0.2 m/s; forced convection allows 0.5 m/s (including vegetables, meat, fish, eggs, …).
-The first stage, when the product temperature is also high, people holding home air conditioning temperature is lower than the freezing temperature of 0 c 1 2 data products. The freezing temperature of some products as follows: meat-1.2 0 c, fish from data-20 c, 0.6-0.8 vegetables-4, 20 c. 20 c increase in air temperature, the thermal time extended by 5 pm.
After rising temperatures the product reached 3 8oC,-increased air temperature 00 c. In summary, the need to speed up his conditioning but to avoid freezing of the product.
Maintenance mode fresh vegetables
The mode of preservation of animal products
In a cold can have his conditioning Chamber separately. Song can also use cold preservation Chamber to his conditioning. Meanwhile, the number of products brought in to line with cold-productivity of the Chamber. Hot products are deployed are next to the cooler to shorten his time conditioning. When her conditioning products finishing to tidy up and arranged into logical position in the Chamber to continue his conditioning the next batch.
The parameters of the method of the East
