AIR CHILLING OF CHICKEN CARCASSES
European Union legislation requires that poultry carcasses are chilled to a maximum final meat temperature of 4℃ before transport or cutting is permitted. Despite the general absence of specific regulations for chilling time, the time required to cool a carcass to a specified maximum temperature is the most important commercial factor determining the cost and operation of a cooling system. Unlike red meat, there would appear to be a dearth of scientifically published information on practical chilling times for chicken carcasses using air blast chilling, despite this method being the most common method of chilling poultry carcasses within the EU. This paper provides data on chilling times for poultry carcasses using air under a range of temperatures and air velocities similar to those employed commercially.Experiments were carried out at combinations of two air temperatures and 3 air velocities. The cooling curves obtained have been analysed to provide a chart, which can be used directly to determine cooling times of chicken carcasses of an average weight of approximately 1.4 kg when chilled in air at –4, -2, 0 or +2℃ and with velocities of 0.5, 1.3, or 6.3 ms-1. By substituting the air temperature for Ta in the unaccomplished temperature scale on the chart, cooling times for other temperatures can be found. Air velocities outside the 0.5 to 6.3 ms-1 range are unlikely to be used in commercial air blast chillers. Thus this figure provides poultry processors and refrigeration contractors with basic temperature/time data that has been previously lacking
C.JAMES S.JAMES C.VINCENT T.I.DE ANDRADE LIMA A.FOSTER
Food Refrigeration & Process Engineering Research Centre (FRPERC), University of Bristol, Churchill Building, Langford, North Somerset, BS40 5DU, UK
国际会议
The 22nd International Congress of Refrigeration(第22届国际制冷大会)
北京
英文
2007-08-21（万方平台首次上网日期，不代表论文的发表时间）