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June 2014 (published: 01.06.2014)
Number 2(20)
Home > Issue > The line of cooling of boiled sausage products in the device on the basis of refrigerating modules
Krupenenkov N.F., Sass P.B.
Relations are given to calculate the time of the cooling process of sausages and intermediate product temperature. Proposed use of the conveyor device based refrigeration units. An important advantage of this technology is that the finished product does not lose its quality and flavor characteristics. Cooling using conventional techniques to cause increased production of food and water molecules after ties them gap that impairs the consistency of product, leading to a rapid shrinkage of the finished product. Moreover, in the cooling process sausages lose moisture and therefore 10-20 % of its weight. Weight loss at typical cooling sausage constitute 6-20 % , depending on the product type. With intensive cooling method they are reduced to 0,5-0,8 %. Using intensive cooling creates opportunities for more flexible management planning process of production. Availability of certain cumulative balance of each item from the range of businesses enables advance manufacturing order in the most appropriate time and with the participation of the least number of workers, permanent preservation of the finished product.
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Keywords: cooling of boiled sausage products in the device on the basis of refrigerating modules.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
UDC 621.514
The line of cooling of boiled sausage products in the device on the basis of refrigerating modules
Relations are given to calculate the time of the cooling process of sausages and intermediate product temperature. Proposed use of the conveyor device based refrigeration units. An important advantage of this technology is that the finished product does not lose its quality and flavor characteristics. Cooling using conventional techniques to cause increased production of food and water molecules after ties them gap that impairs the consistency of product, leading to a rapid shrinkage of the finished product. Moreover, in the cooling process sausages lose moisture and therefore 10-20 % of its weight. Weight loss at typical cooling sausage constitute 6-20 % , depending on the product type. With intensive cooling method they are reduced to 0,5-0,8 %. Using intensive cooling creates opportunities for more flexible management planning process of production. Availability of certain cumulative balance of each item from the range of businesses enables advance manufacturing order in the most appropriate time and with the participation of the least number of workers, permanent preservation of the finished product.
Read the full article
Keywords: cooling of boiled sausage products in the device on the basis of refrigerating modules.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License