Français
4. Case study
4.1 Data
Let's take the case of freezing 15% fat beef hamburgers, with the following components:
steak dimensions: diameter 110 mm, height 10 mm;
unit weight: 100 g ;
production output: 500 kg/h ;
initial temperature: 0 °C ;
average final temperature: – 18 °C.
The industrial problem consists in answering the following main questions:
what equipment is right for the job?
What is the associated cryogenic fluid consumption to assess production costs?
The Ultimate Scientific and Technical Reference
This article is included in
Food industry
This offer includes:
Knowledge Base
Updated and enriched with articles validated by our scientific committees
Services
A set of exclusive tools to complement the resources
Practical Path
Operational and didactic, to guarantee the acquisition of transversal skills
Doc & Quiz
Interactive articles with quizzes, for constructive reading
Case study
New applications
Bibliography
Also in our database
Websites
AIR LIQUIDE, Fournisseur de gaz industriels http://www.airliquide.com (page consulted on June 8, 2010) http://encyclopedia.airliquide.com/encyclopedia.asp : site consulted on June 8, 2010.
Regulations
European Machinery Directive 2006/42/EC.
Articles of the French Labor Code R. 4222 (with sub-paragraphs) relating to air renewal and premises with specific pollution.
European regulation no. 1333/2008, which repeals European directive 89/107 on food additives.
European regulation no. 852/2004 on food safety, in particular the implementation of a HACCP...
Patents
Freezing process and device, EP 0505222B1
Freezing method and device, EP 0576665B1
In-line crusting device for products, EP 0806618A1
The Ultimate Scientific and Technical Reference
