| 摘要 |
A mist is produced from a liquid, directing jets (5) to wet the surfaces. The liquid evaporates, so cooling the food from its initial temperature to a lower final temperature. An Independent claim is included for corresponding equipment to carry out the process. Preferred Features: The mist is formed from water and disinfectant. The packaging is a film or foil; it is a natural- or artificial casing. The food comprises sausages (1). The cooling zone is enclosed by cooling panels, their coldness being transmitted through the mist onto the food. The mist is jetted-in from the sides. The sausages enter at 75 deg C to 80 deg C and leave at 20 deg C to 25 deg C. Mains water is used, at 12 deg C to 20 deg C. The equipment includes a compressed air connection at 5 - 7 bar, to assist in mist generation at the nozzles. Each nozzle has two outlets, one for water and the other for air, which atomizes it into mist. There are alternatively two air outlet openings, one above and one below the water outlet. The water outlet is 0.3-2.0 mm in diameter; the air outlets are only 20% to 60% of this. The food rests stationary on a trolley (2) in the cooling zone. Nozzles are integrated into the cooling panels. Each cooling panel has a vertically-alternating succession of carriers with nozzles (3), and pipes containing coolant. There is an insulation panel on the rear of each cooling panel. A fan is located above the cooling zone.
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