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Chilling Methods in Food Preservation

This document discusses different methods of chilling foods to extend their shelf life. It describes chilling foods to temperatures between -1°C and 8°C to reduce biochemical and microbiological changes. There are different categories of chilled foods depending on their storage temperature. The main chilling methods discussed are mechanical vapor-compression and cryogenics. Mechanical vapor-compression uses a refrigerant circulating in an evaporator, compressor, condenser and expansion valve. Cryogenic chilling uses solid or liquid carbon dioxide or liquid nitrogen as a "total-loss" refrigerant. The document also covers topics like the coefficient of performance in mechanical systems and optimal storage conditions for different foods.

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KevinXavier
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644 views18 pages

Chilling Methods in Food Preservation

This document discusses different methods of chilling foods to extend their shelf life. It describes chilling foods to temperatures between -1°C and 8°C to reduce biochemical and microbiological changes. There are different categories of chilled foods depending on their storage temperature. The main chilling methods discussed are mechanical vapor-compression and cryogenics. Mechanical vapor-compression uses a refrigerant circulating in an evaporator, compressor, condenser and expansion valve. Cryogenic chilling uses solid or liquid carbon dioxide or liquid nitrogen as a "total-loss" refrigerant. The document also covers topics like the coefficient of performance in mechanical systems and optimal storage conditions for different foods.

Uploaded by

KevinXavier
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPT, PDF, TXT or read online on Scribd
  • Introduction to Chilling
  • Grouping of Chilled Food
  • Chilling Methods
  • Coefficient of Performance (COP)
  • Refrigeration Effect
  • Optimum Storage Conditions
  • Chill Injury
  • Chilling Equipments
  • Conclusion

Chilling

by kavin

Chilling
Temperature of a food is reduced to between
-1 C and +8 C
To extend the shelf-life of fresh and processed
foods.
Reduction of rate of biochemical and
microbiological changes

Grouping of Chilled food


Chilled
foods
(storage temp)

-1 to +1 C
(e.g. fresh fish,
meats)

0 to +5 C
(e.g. milk,
cream)

0 to 8 C
( fully cooked
meat and rice)

Chilling Methods

mechanical
vapourcompression

cryogenics

Mechanical vapourcompression

an evaporator,
a compressor,
a condenser
an expansion valve

A refrigerant circulates
between these four
components

Mechanical vapour-compression
(Pressure enthalpy charts)

The coefficient of performance (COP)


Ratio of the heat absorbed by the refrigerant in the
evaporator and the heat equivalence of energy supplied to
the compressor

H1(KJ/Kg)-enthalpy of refrigerant leaving the condenser


H2(KJ/Kg)-Enthalphy of refrigerant entering the condensor
H3 (KJ/Kg)-enthalpy of refrigerant leaving the compressor

The work done on the refrigerant in the compressor (qw(kw))

The rate of heat removed in the condenser(qc (kW))

The difference in enthalpy between the inlet and outlet to


the evaporator (known as the`refrigeration effect')

To chill fresh foods it is necessary to remove both sensible


heat (also known as `fieldheat') and heat generated by
respiratory activity
The production of respiratory heat at 20 0C and atmospheric
pressure is

The rate of heat removed from a cold store or food is


known as the cooling (or refrigeration) load.
The refrigerant flowrate

Optimum storage condtion for fruits and Veg

Cryogenic chilling
A cryogen is a `total-loss' refrigerant that cools foods by
absorbing latent heat as it changes phase. Cryogenic
chillers use solid CO2, liquefied CO2 or liquefied nitrogen

Chilling equipments
CO2 is preferred for chilling,CO2 has a higher
boiling/sublimation point than nitrogen
CO2 does not require gas-handling equipment
to extractmost of the heat capacity.
For solid foods, the chilling medium in
mechanically cooled chillers may be air,
water,brine or metal surface

Thank you

Chilling by kavin
Chilling • Temperature of a food is reduced to between -1 C and +8 C • To extend the shelf-life of fresh and processed
Chilled foods (storage temp) -1 to +1 C (e.g. fresh fish, meats) 0 to +5 C (e.g. milk, cream) 0 to 8 C ( fully cooked
Chilling Methods mechanical vapour- compression cryo- genics
Mechanical vapour- compression • an evaporator, • a compressor, • a condenser • an expansion valve A refrigerant circulate
Mechanical vapour-compression (Pressure enthalpy charts)
The coefficient of performance (COP) Ratio of the heat absorbed by the refrigerant in the evaporator and the heat equivalenc
The work done on the refrigerant in the compressor (qw(kw)) The rate of heat removed in the condenser(qc (kW))
• The difference in enthalpy between the inlet and outlet to the evaporator (known as the`refrigeration effect')
• To chill fresh foods it is necessary to remove both sensible heat (also known as `fieldheat') and heat generated by respi

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