CO₂ hydrate slurries for rapid chilling of fresh food products

CO₂ hydrate slurries for rapid chilling of fresh food products

Lobregt, S. (Sparkling Products)
Broeze, J. (Wageningen University & Research)
Infante Ferreira, C.A. (TU Delft Engineering Thermodynamics)

Groll, Eckhard (editor)

2016

For rapid chilling fresh products we propose the immersion in melting carbon dioxide hydrate crystals, produced at +8 oC and 30 bar. We compare the chilling time of a specific fresh product from 30 to 4 oC making use of a “shock freezer” (2 m/s air velocity, air at -10 oC) and applying a slurry of CO2 hydrate crystals. Furthermore the effect of these two methods on the weight loss of the product is compared. Then the chilling of chicken products through the proposed method is experimentally verified, including microbiologic contamination of samples chilled through highspeed dry air, immersion in melting water and immersion in CO2 hydrate slurry. Finally the economic advantages
and practical applicability of the proposed method are evaluated.

Chilling
chilling time
chilling methods
hydrate slurry
CO2 hydrate slurry

http://resolver.tudelft.nl/uuid:a372ab04-e594-46a4-8b09-bbe5e6113ed0

Purdue University, West Lafayette, IN, USA

978-1-5108-2873-5

Proceedings of the 16th International Refrigeration and Air Conditioning Conference at Purdue: IRACC 2016

16th International Refrigeration and Air Conditioning Conference at Purdue, 2016-07-11 → 2016-07-14, West Lafayette, IN, United States

Purdue e-Pubs

Paper 1687: http://docs.lib.purdue.edu/iracc/1687

Institutional Repository

conference paper

© 2016 S. Lobregt, J. Broeze, C.A. Infante Ferreira