Food Processing

Ice Machine Application on Food Processing-Ⅱ

Flake ice characteristics

Flake ice has large contact surface area and good cooling. The minimum surface area of a ton of sheet ice is 1579 square meters, and the surface area of tube ice and granular ice is about 395 to 1294 square meters, so sheet ice is two to five times more efficient than tube ice and granular ice. And the ice machine only needs about 80 tons of electricity to produce 1 ton of ice, the cost is bottom, and it is widely used in the food processing industry.

1. Slaughter House

In the process of steam heating depilation of live pigs, chickens and ducks in slaughterhouses, borneol is added to ensure that the skin of the meat is not scalded, reduce the temperature of the meat and poultry, adjust the humidity of the meat and poultry, and ensure the taste. Borneol can also be added to processed meat and poultry during transportation.

2. Bread Cookies

In the process of bread, biscuits and noodles, due to the heating caused by friction will make flour inactive, muscle decline and affect the quality of bread biscuits, in stirring or two cream, with ice quickly cooling to prevent fermentation. Use proper amount of clean sheet ice for temperature control, will ensure the quality of the product.

3. Dairy Products

In the fermentation process of yogurt production, in order to control the fermentation time, temperature and humidity, and maintain the biological active factors of yogurt, temperature controlled fermentation is to artificially use the method of refrigeration to control the temperature below the normal fermentation temperature, in order to get the desired quality. Adding proper amount of sanitary and clean ice is a good treatment method.

4. Ham and Meat

Ice has been widely used in sausage and ham production, sausage rolling and rolling process, due to the high temperature of the high speed rotation of the rolling barrel and the friction of ingredients, not only promotes the growth of bacteria, but also changes the color and taste of the flesh, and will cause degreasing (fat meat melting), so that the production of sausage bacteria exceed the standard, dark color, taste hard, greasy. When slices of ice are mixed into sausage ingredients, they achieve rapid cooling and the desired concentration, preserving color and taste, preventing degreasing and improving hygiene standards.

5. Brewing Industry

In the process of brewing fermentation, due to biochemical reactions, the temperature will rise, in order to control the temperature and time of fermentation, maintain the biological activity of yeast, improve the stability of non-microbial, adding an appropriate amount of clean ice is the most economic approach.