330 Meat refrigeration Table 16.10 Published data on the cooling of pork pies Reference Pie weight Conditions Time to 5°C(h) 1&2 0° C still air for60 min jelly then7°C til centre at10° C then-20°C,0.5ms1 0C still air for 60 min jelly then 10°C.5ms o° still air for6 Omin jelly then-20°C 1.6 20° still air for60 min jelly then1°C 0C still air for 70 min jelly then -30C, sPams" for 63 min jelly then"C, 2.6 1°C.3ms -1°C.3ms -1 45017°C,2ms-for38 min then-1.5°C, 4ms-1 17°C,2ms-for38 min then-15°C 2.9 101 17°C,2ms-for38 min then-4°C 4 ms-I 17°C,2 ms- for38 min then-1.5°C, 2.6 10 17°C,2ms-lfor38 min then-10°, 17°C,2ms-lfor38 min then-10°C, 17°C.2 ms-I for38 min then-1.5°C 4.6 17°C.2 ms for38 min then-15°C 1 ms 17°C.2 ms for38 min then-15°C 17°C,2 ms for38 min then-1.5°C, 2.6 Sources: 1. Evans Gigiel(1989a): 2. Evans Gigiel(1989b): 3. James(1990b); 4. James era.(1987);5. James(1990c) 16.3 Solid/liquid mixtures Meat slurries, mixtures of solid meat and a gravy/sauce are commonly used as pie/pasty fillings and a growing range of ready meals. Surveys have shown that many companies have problems in cooling meat slurries(Table 16.11) and in the centre of large vats of pie fillings, for example, cooling rates can be as slow as 2C per hour. Subsequent laboratory studies showed that large16.3 Solid/liquid mixtures Meat slurries, mixtures of solid meat and a gravy/sauce are commonly used as pie/pasty fillings and a growing range of ready meals. Surveys have shown that many companies have problems in cooling meat slurries (Table 16.11) and in the centre of large vats of pie fillings, for example, cooling rates can be as slow as 2 °C per hour. Subsequent laboratory studies showed that large 330 Meat refrigeration Table 16.10 Published data on the cooling of pork pies Reference Pie weight Conditions Time to (g) 5 °C (h) 1 & 2 75 20 °C still air for 60 min jelly then 7 °C 3.0 until centre at 10 °C then -20 °C, 0.5 ms-1 20 °C still air for 60 min jelly then 1.5 -10 °C, 5 ms-1 20 °C still air for 60 min jelly then -20 °C, 1.6 0.5 ms-1 20 °C still air for 60 min jelly then 1 °C, 2.3 0.5 ms-1 20 °C still air for 70 min jelly then -30 °C, 2.9 5 ms-1 0 °C, 3 ms-1 for 63 min jelly then -30 °C, 2.6 5 ms-1 3 235 -1 °C, 3 ms-1 1.5 450 -1 °C, 3 ms-1 >2.5 900 -1 °C, 3 ms-1 >6 4 450 17 °C, 2 ms-1 for 38 min then -1.5 °C, 3.2 4 ms-1 17 °C, 2 ms-1 for 38 min then -1.5 °C, 2.9 10 ms-1 17 °C, 2 ms-1 for 38 min then -4 °C, 3.0 4 ms-1 17 °C, 2 ms-1 for 38 min then -1.5 °C, 2.6 10 ms-1 17 °C, 2 ms-1 for 38 min then -10 °C, 2.5 4 ms-1 17 °C, 2 ms-1 for 38 min then -10 °C, 2.2 10 ms-1 5 450 17 °C, 2 ms-1 for 38 min then -1.5 °C, 4.6 0.5 ms-1 17 °C, 2 ms-1 for 38 min then -1.5 °C, 3.6 1 ms-1 17 °C, 2 ms-1 for 38 min then -1.5 °C, 2.9 6 ms-1 17 °C, 2 ms-1 for 38 min then -1.5 °C, 2.6 10 ms-1 Sources: 1. Evans & Gigiel (1989a); 2. Evans & Gigiel (1989b); 3. James (1990b); 4. James et al. (1987); 5. James (1990c)