Influence of secondary packing on the freezing time of chiken meat in air blast freezing tunnels

Food Science and Technology (Campinas)

Clarice De Ávila Santos¹  João Borges Laurindo¹  Vivaldo Silveira Júnior²  Haiko Hense² 

[1] ,Universidade Federal Santa Catarina Departamento Engenharia Química e Alimentos Florianópolis SC ,Brasil

关键词: chicken meat;    freezing time;    air blast tunnels;    secondary packaging;    cortes de frango;    tempo de congelamento;    túneis convectivos;    embalagem secundária;   

DOI  :  10.1590/S0101-20612008000500038

来源: SciELO

【 摘 要 】

Freezing of poultry cuts in continuous convective air blast tunnels is normally performed with the products protected by Low Density Polyethylene (LDPE) as a primary packaging and using Corrugated Cardboard Boxes (CCB) as secondary packaging. The objective of this work was to investigate the influence of these secondary packaging on the freezing of poultry cuts in continuous convective air blast tunnels. The study was performed by replacing CCB with Perforated Metal Boxes (PMB) in order to remove the packaging thermal resistance. The assays, performed in a industrial plant, demonstrated that CCB used commercially for meat freezing have a high heat transfer resistance. Their replacement with PMB can lead to shorter freezing times and spatially homogeneous freezing. Reductions of up to 45% in the freezing times were observed using PMB. The plateau of the temperature curve, related to the freezing time of free water, was significantly reduced using PMB, which is accepted to lead to better product quality after thawing. As the products were protected by the LDPE films as primary packaging, their appearance were not affected. The results presented in this work indicate that replacing CBB with PMB can be an excellent alternative to reduce freezing time and improve freezing homogeneity in industrial air blast tunnels, which could also be applied to other products.

【 授权许可】

CC BY   
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