Teaser Cooling & Freezing poultry

Revised Customer process cooling and freezing in the Food & Beverages sector - Poultry

Cooling and Freezing

Preservation of poultry products using cold energy

PROCESS DESCRIPTION

The cooling and freezing of food products occurs at various points in the manufacturing process. Depending on the product and time and space capacities, this can be done continuously or batch wise. The objectives of the cooling process can be varied: for the hardening of product surfaces, for cooling above the freezing point or for the freezing of the products.

Although freezing is by far one of the best methods for conserving food products, improper slow freezing or an irregular drop in temperature can lead to the creation of large ice crystals and damage to cell walls and muscle fibres. When later defrosted, the food loses a part of the cell liquid and thus suffers loss in nutritional value, taste and consistency. The freezing speed depends, on the one hand on the nature of the product and on the other on the conditions in the freezer. The product itself influences the freezing speed through water content, ingredients, starting temperature, product density and shape, surface type and heat conductivity.

Revised Application technology cooling and freezing in the Food & Beverages sector

Cooling and Freezing

Most food products are cooled or frozen during and after processing, whereas the use of cyogenic gases is a good solution due to their high cooling capacity.

Contact form for every page

Contact us

select action

Form

Action form

Mr.
By clicking I accept the GDPR policy of the Messer Group. This agreement can be revoked at any time