CC BY
57
Научни трудове на Съюза на учените в България-Пловдив. Серия В. Техника и технологии, т. XV, ISSN 1311 -9419 (Print), ISSN 2534-9384 (On- line), 2017. Scientific Works of the Union of Scientists in Bulgaria-Plovdiv, series C. Technics and Technologies, Vol. XV., ISSN 1311 -9419 (Print), ISSN 2534-9384 (On- line), 2017.
COOLING FOOD INDUSTRY Simona Gadjovska,VangelicaJovanovska Faculty of biotechnical science-Bitola, University St.Climent Ohridskt-Bitoia, Republic of Mucedonia
Abstract
Cooling is widely used in various fields of industry, and is important in the food industry. The application of cooling in the food industry, is primarily in terms if providing the condition for reduction of degradation processes in food produces and products. It describes the structure of technological operations in cold treatment by cooling of food products with a sequence of execution of operations are also described and how the cooling of foods and products, the choice of cooling is dependent on the type and characteristics of the product which cooled, and the technological purpose of chilling. It will also be explained application of freezing in the food industry. In application are different ways providing for the freezing normally using different types of equipment. Key words: cooling, food industry
1. Introduction
The application of cooling in the food industry, is primarily in terms of providing the conditions for reduction of degradation processes in food products and items. This enables their long-term storage without significantly diminishing their biological value, nutrition, taste, smell, color and the like. Except for an increase in the duration of food products and products cooling is used for optimal management of various technological processes such as fermentation in the brewing, maturing of meat and some meat products, in obtaining chocolate and processing of chocolate products, cryogenic milking etc. Keeping food and products at low temperatures will be successful if the temperature mode supports continuous without interruption since the moment of consumption. In addition, it is sufficient and short-lasting increase in temperature of the product to reduce its quality. From the foregoing, the need to create a cooling chain consisting of different types of coolers that provide technological needs in keeping the goods and products. The basic division of refrigerators is in relation to the purpose of the function the same as: 1. Production
2. Location
3. Trade - base
4. Cooling ports
5. Trucking in Trade Network
6. Household refrigerators
7. Trucking - vehicles
Also, the division of refrigerators can be done with respect to a number of other criteria, as in the type of products that treat conditions that support the type of cooling installations apply.
2. Basic technological operations in cold
The structure of technological operations in refrigerators for cooling treatment of food products and the sequence of the operations are reduced to:
- Taking products and products Cooling
- Freeze
- Warehousing and storage of chilled or frozen products and products
- Shipping and Transportation
In this important and technological operations:
- Warming of chilled food products and products
- Defrosting frozen products and products
The equipment required for realization of the mentioned technological operations down to two main groups:
1. Motor vehicles and devices to feature the implementation of loading, unloading and transportation of goods and products
2. Cooling plant and equipment in order to realize and ensure the required technological regimes in cooling, freezing, storing and keeping food products items.
In this application of the individual types of refrigeration plants depends on a number of factors such as the type and capacity of the refrigerator, the type of products and the products that treat regimes should be provided support.
3. Taking products and products
Admission products and items are directly related to the following stages of treatment products and products with cooling. When it is essential that the preparation of products and products for further treatment, in terms of classification, packaging, or palliating preparation of articles for further treatment. Of particular importance in receiving the control products and products with further treatment should be provided only for quality products and items.
4. Cooling of foodstuffs
Cooling of food products and end products to a temperature higher than the freezing temperature of the juice product. With cooling of food products and items inhibit biochemical processes and activity and reproduction of microorganisms. This increases the duration without significant disruption of the biological value of goods and products, nutrition, taste, smell the paint. The final temperature of the cooled products and products usually in the range of supports (2) to (+5) »S. Cooling product is performed directly after their production, at a certain temperature and humidity in the refrigeration space. Cooling is a process in which it takes heat from food products and items which are reducing the temperature to a temperature approaching krisko temperature.
The process of cooling influence:
1. The properties of the product that is cooled as its size, shape, size, packaging, etc. initial temperature.
2. The type and properties of the coolant, such as temperature, speed, thermo physics properties etc.
Methods of cooling
5. The methods of cooling food products and products can be listed according to:
1. Air
2. In a liquid environment
3. With ice or mixtures of salts and ice
4. Gases
5. sublimation of CO2
The choice of cooling is dependent on the type and characteristics of the product which is cooled, and the technological purpose of cooling.
6. Procedures for cooling
Cooling air is implemented mostly in chambers or tunnels for cooling.Chambers for cooling where cold air is used as an intermediate medium for cooling the products can be realized in
different ways. Mode which supports the cooling chambers for food products is a limit of -2 to +2 ◦S 90% humidity and air velocity 0,5-2 (3M / s). In enclosed chambers with air circulation cooling air is cold air. Air circulation is provided by fans. The distribution of air in the cold storage can be realized with no channel or channel network.
<- image 1
Cooling tunnels as compact units with intensive air circulation. In these plants cooled air mixes with cooler air through vents and goes through tunnel where the products hang on hooks, placed on pallets, etc. For air circulation using fans. The tunnels can be performed by periodic or continuous mode. Application has a so-called indirect cooling which is commonly implemented with cold surface. As a refrigerant are commonly used water and air with the use of water can be realized more intensive cooling of the air.
7. Duration of Cooling
The duration of the process of cooling products envy many factors:
1. The type of products and the items and their physical characteristics
2. Geometric shape and thickness
3. The initial and final temperature of the product that cools
4. Nature, the temperature and speed of the cooling environment
The duration of cooling affect physiological processes like breathing in fruit and vegetables bound with using oxygen and separation of CO2.
8. Freezing of food products and items
Freezing is a process where the discharge of heat from food products and items and reduce their temperature under krisko temperature be implemented partially or completely freezing water containing products. In the food industry freezing apply to: preservation of food products and their long-term storage, concentrating the juice, wine, etc., production of some foods (ice cream, fruit yogurt, fruit puree, etc.), drying the food products where the water from solid state transforms into gas state.
9. Methods of freezing
In application are different ways providing for the freezing normally using different types of equipment. Depending on the cooling medium such ways can be divided according to:
1. Freezing air
2. Freeze in liquid medium
3. Freezing the gas liquids
10. Plants and equipment for freezing
The food processing industry for freezing food products and products use different kinds of plants and machines for freezing. Most general division therefore may be made against:
1. Facilities and equipment to freeze intensive forced movement of air in various performances tunnel freezer.
2. Plants and apparatus for freezing a liquid medium
3. Plants and equipment for freezing with liquefied gases
4. Plant and apparatus for freezing fluidized bed
5. Contact very common appliances
11. Requirements placed on products during storage and storages are as follows:
• Meat in carcasses, halves and pieces of slaughtered poultry. Well cleared from the blood, no traumatic parts and pieces also carefully parted, be prepared with regard to needs.
• Table 1.
kind of meat temperature Preparation durability
beef 4 unpackaged 10-14 weeks
-1,5 go 0 unpackaged 3-4 weeks
-1,5 go 0 packaged 9 weks
pork 4 unpackaged 8 days
-1,5 go 0 unpackaged 3 weeks
lamb and sheep 4 unpackaged 1-2 weeks
-1,5 go 5 vacuum packaged 3-4 weeks
beef 4 unpackaged 6-8 days
-1,5 go 0 unpackaged 3 weeks
• Fish - be well cleared without any wounds and traumatic injuries
• Eggs - be free from defects with clean shells previously adequately checked, packed in carton standard, suitable for further storage.
• Milk and dairy products - to a suitable clean and healthy carton.
• Fruit - is in proper ripe, well preserved without scratches and injuries, respectively bottled in a clean and healthy carton
12. Warming and
defrosting of food products and items Before the presentation of food products and items of refrigerators is necessary on them to perform special technological preparation that amounts to: a warming of chilled products and items and defrosting of frozen foods and products.
13. Shipping and Transportation
Characteristics in cooling, freezing, storing and keeping foods and products. • Modes and duration of storage for food products
□ For various food products and products proofs based on examinations of the changes and the reasons that cause it. With meticulous organic examination and chemical - microbiological testing can determine the degree of durability of products, and products based on it can be determined to some extent the possibility for the duration of their storage. Accurate determination of the duration of storage of individual products and items is connected with difficulties in terms of many and also by nature different influential factors.
14. Conclusion
From being mentioned above conclusion can be Cooling is widely used in various fields of industry, and is important in the food industry. The application of cooling in the food industry, is primarily in terms if providing the condition for reduction of degradation processes in food produces and products.
15. Used literature
1. Paper technique and technology of cooling and heating
