Chilled distribution

During the last two decades, a new generation of HVAC systems with concentrated air supply assisted by direaing jets was introduced in several European coun-tries. 4 >1 in one common modification, the main streams of ventilating air (heated or chilled) are supplied through a small number of air openings (grills) at low initial velocities and distributed within the space by horizontal (coaxial with main streams)... 

Refrigeration is needed for processes that require temperatures below those that can be economically obtained with cooling water. For temperatures down to around 10 0, chilled water can be used. For lower temperatures, down to -30°C, salt brines (NaCl and CaCF) are used to distribute the refrigeration" around the site from a central refrigeration unit. Vapor compression machines are normally used. 

The market situation is that a few large producers of frozen and chilled foods supply a large number of retailers. This had led to the development of distribution stores, where goods are delivered in bulk, stored for a short time, order-picked and then sent out to the individual supermarkets and other outlets. 

Primary-secondary chilled water distribution systems were developed to allow a constant flow through chillers, required by the chiller manufacturers, with variable flow for the load side of the system to improve efficiency. The main applications are in multibuilding systems or... 

Validation/revalidation of SIP cycle freeze dryer Validation/revalidation for uniformity of heat and chilled temperature distribution in freeze dryer Qualification/requalification of vial washer (specify model) Validation of LAL test... 

Heat/chilled temperature distribution on the shelves by one heat distribution... 

Validation/revalidation of uniformity of heat and chilled temperature distribution in freeze dryer... 

High-density polyethylene (HDPE) bottles in multi-serve and single-serve sizes are used for juice drinks that appeal- mainly in the chill cabinet (short shelf-life distribution) section. This is probably more to do with the product process... 

Paper cartons with an aluminum-foil barrier between the paper and plastic are used for the distribution of some chilled products. Because of the foil barrier, products in these cartons exhibit better ascorbic acid retention than do the plastic-lined cartons. As an example, grapefruit juice stored in such cartons retained 74% of its ascorbic acid over a 40-day storage period at 4.4°C. The rate of ascorbic acid loss was 0.7% per day. Grapefruit juice in a plastic-lined container lost 1.5% of its ascorbic acid per day when stored under similar conditions. 

Flavor changes that occur in citrus juices are the result of heat input into the product over time i.e., they are a function of temperature and time. It is for this reason that canned and bottled juices are generally less preferred by consumers than other processed citrus juices, e.g., frozen concentrates or chilled juices. The canned juices receive more heat input during pasteurization and they remain at relatively high temperatures for extended periods of time because they are discharged from the water coolers at temperatures near 40°C to facilitate drying and to inhibit rusting of the cans. It is well known that the rate of flavor deterioration increases with temperature, so canned juices are stored at a temperature as low as is economically practical before distribution at the retail level to extend their shelf life as much as possible. 

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