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COOLING MENU ITEMS BY AGITATION UNDER REFRIGERATION1

1963; International Association for Food Protection; Volume: 26; Issue: 10 Linguagem: Inglês

10.4315/0022-2747-26.10.317

0022-2747

Karla Longrée, Lenora Moragne, James C. White,

Olfactory and Sensory Function Studies

Summary The present investigation was concerned with cooling menu items by agitation, under refrigeration. The aim was to investigate the effects on cooling times of foods of the following variables: the design of the agitator, the width of the scraper blade of the agitator, and the rate of agitation. Observations were made of changes in certain quality characteristics of the items cooled by agitation. The cooling times of the agitated menu items were reduced to fractions of the time lengths required when comparable batches were cooled without agitation. The design of the agitator and the rate of agitation had little effect on cooling time but had a strong effect on the physical quality of the entrées, especially stews. A simple frame agitator equipped with wide plastic scraper blades rotating at 8 rpm gave satisfactory results in that it effected fast cooling without rendering the item unacceptable in appearance. Agitation under refrigeration may be looked upon as an efficient and feasible method of precooling menu items.