Some aspects of an intensification of cooling culinary products Scientific journal NRU ITMO Series Processes and Food Production Equipment

Series "Processes and Food Production Equipment"

Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
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ISSN:2310-1164

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2014 (published: 24.02.2014)

Number 1(19)

Home > Issue > Some aspects of an intensification of cooling culinary products

UDC 641.528

Some aspects of an intensification of cooling culinary products

Tsuranov O.A. , Krysin A.G., Voronenko B.A.

Summary: The intensification of cooling of culinary products at a temperature of the heat-removing environment changed in the course of cooling is limited to properties of a product, temperature of its surface (not below 0оС) and the general duration of cooling limited on 90 minutes that provides the minimum microbiological impact on a product. The analytical solution of a problem of the cooling, allowing to estimate duration of process of cooling on the first, most technologically to an important phase of cooling, in the range of temperatures of a product 15…30оСis submitted.
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Keywords: cooling intensification, changeable temperature of the environment, process duration.

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