CO<sub>2</sub> hydrate slurries for rapid chilling of fresh food products

Conference paper (2016)

Authors

S. Lobregt Sparkling Products
J. Broeze Wageningen University & Research
C.A. Infante Ferreira Engineering Thermodynamics - Mechanical, Maritime and Materials Engineering
Research Group
Engineering Thermodynamics (Mechanical, Maritime and Materials Engineering) (TU Delft)
Copyright: © 2016 S. Lobregt, J. Broeze, C.A. Infante Ferreira
Hydrate slurry Chilling Chilling time Chilling methods CO2 hydrate slurry
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Published Date

2016

Language

English

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Faculty

Mechanical, Maritime and Materials Engineering

Department

Process and Energy

Research Group

Engineering Thermodynamics

Abstract

For rapid chilling fresh products we propose the immersion in melting carbon dioxide hydrate crystals, produced at +8 oC and 30 bar. We compare the chilling time of a specific fresh product from 30 to 4 oC making use of a “shock freezer” (2 m/s air velocity, air at -10 oC) and applying a slurry of CO2 hydrate crystals. Furthermore the effect of these two methods on the weight loss of the product is compared. Then the chilling of chicken products through the proposed method is experimentally verified, including microbiologic contamination of samples chilled through highspeed dry air, immersion in melting water and immersion in CO2 hydrate slurry. Finally the economic advantages
and practical applicability of the proposed method are evaluated.