Handling, chilling

VI. Effects of Slaughtering, Handling, Chilling, Freezing, Storage, and Thawing on Muscle Properties... 

VI. EFFECTS OF SLAUGHTERING, HANDLING, CHILLING, FREEZING, STORAGE, AND THAWING ON MUSCLE PROPERTIES... 

Approximately half of all the food products ia the United States are fresh or minimally processed. Eresh food products include meats, vegetables, and fmits that are unprocessed except for removal from the original environment and limited trimming and cleaning. Eresh foods are handled to retard deterioration, which is relatively rapid at ambient or higher temperature. Meats are chilled rapidly to below 10°C (50°E) and most vegetables and fmits are generally reduced to below 4.4°C (40°E) by low temperature air, water, or ice. 

In the Talalay process, the froth is produced by chemical rather than mechanical means. Hydrogen peroxide and an enzyme decomposition catalyst are mixed iato the latex and the mixture placed ia the mold. Decomposition of the peroxide by the added enzyme results ia the Hberation of oxygen which causes the latex mix to foam and fill the mold. The foam is then rapidly chilled and CO2 is iatroduced to gel the latex. The gelled foam is then handled ia a manner similar to that used ia the Dunlop process. 

Capacity Control The simplest way to regulate the capacity of most steam vacuum refrigeration systems is to furnish several primary boosters in parallel and operate only those required to handle the heat load. It is not uncommon to have as many as four main boosters on larger units for capacity variation. A simple automatic on-off type of control may be used for this purpose. By sensing the chilled-water temperature leaving the flash tank, a controller can turn steam on and off to each ejector as required. 

In chilled-water systems, pump shaft power adds to the heat of the circulating water. Similarly, if the chiller has a water-cooled condenser pump heat is added to that handled by the final cooler. Power is proportional to the flow and pressure ... 

Chilled water air-handling unit taking chilled water from a package or the central plantroom... 

Pure ozone is made by fractional distillation of the blue liquid resulting from the cooling of ozonized oxygen in liquid air. Commercially it is often supplied dissolved in chlorofluorocarbons in stainless steel cylinders at ca 475 psig cylinder pressure at 20°C often transported chilled with dry ice. These solutions can be handled safely at vapour concentrations of ca 20% by volume of ozone. 

Outdoor air is treated and supphed by a central air-handling unit. The required amount of air is delivered into the return air plenum of the fan coil units. The air-handling unit is provided with a hot water coil and chilled water coil. Both the coils are served by central reversing heat pump. A total enthalpy wheel can reduce the energy consumed for treating outdoor air. 

After bromination of 144 g. (1 mole) of 2-naphthol, the hot solution is poured into water and filtered. The dry precipitate is mixed with a solution of 200 ml. of concentrated sulfuric acid in 500 ml. of technical methanol and heated to vigorous reflux for 4 hours. An oily layer separates during the heating period. The hot mixture is poured into 3 1. of ice and water, and the solids are removed by filtration. The moist solid is triturated with 11. of hot 5% sodium hydroxide. After chilling the mixture to solidify the oil, it is filtered and the product is washed and dried. The 6-methoxy-2-bromonaphthalene is purified by distillation, b.p. 114-118° (0.2 mm.). After distillation the product is most conveniently handled by remelting and pouring it into a mold to solidify. The overall yield is 173-208 g. (73-88%), m.p. 101.5-103°. 

Thiatriazole-5-thiol and its salts are readily obtained from the water-soluble alkali or alkaline earth azides with CS2 at 40 °C <64AHC(3)263>. However, these salts should be handled with extreme care as violent explosions have been reported when the alkali salts are spread on a porous plate or rubbed with a spatula. The slightly soluble heavy-metal salts are very sensitive to shock even under water. An improved method for the preparation and storage of sodium thiatriazole-5-thiolate has been reported. The free acid is obtained by addition of concentrated hydrochloric acid to a chilled solution of the sodium salt but can also be prepared from hydrazoic acid and carbon disulfide (Scheme 38). 

P IDs should be developed for each individual air handling system. The HVAC discipline should generate P IDs for chilled water and hot water. Each of these systems should be independent from similar process-related systems and should be the responsibility of HVAC engineers, not process engineers. The HVAC department may also be required to produce P IDs for other general utilities. 

Dispensing systems are used in licensed and catering outlets as a convenient, rapid and economical way of serving ready-chilled drinks without the need to handle bottles or cans. 

One or more valves on a carbonate dispenser can be modified to handle juice, replacing carbonated water with chilled water from a separate cooling coil in the chiller. 

Chilled or pasteurized juices packed in cartons with a total plate count of 300 to 500 organisms per milliliter, if handled properly, can expect a shelf life to three weeks. 

Clarification and Stabilization Combinations. Wine clarification may be combined with a stabilization step to minimize handling of the wine. This type of clarification, timing, and sequence vary from winery to winery. Some options used are, after fermentation, rack the wine off yeast lees, bentonite fine for heat stability and chill for cold stability, then diatomaceous earth filter to remove remaining yeast, bentonite, and tartrate crystals after fermentation, centrifuge the wine to remove yeast solids, then chill and add bentonite, and filter to remove yeast and add bentonite, chill, then pad filter to remove bitartrates and protein. 

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