Contents xi 15.2.3 Refrigeration loads 15.2.4 Refrigeration plant capacity 15.2.5 Relative humidity 312 15.2.6 Ambient design conditions 15.2.7 Defrosts 313 15.2. 8 Engineering design summary 313 15.3 Procurement 15.3.1 Plant design 314 5.4 Optimisatio 317 15.4.1 Process definition 317 15.5 Conclusions 16 Secondary chilling of meat and meat products 6.1 Cooked meat 16.1.1 Legislation 16.1.2 Practical 16.1.3 Experimental studies 16.2 Pastry products 16.2. 1 Commerical operations 16.2.2 Experimental studies 16.3 Solid/liquid mixtures 16.4Pr 16.5 Cook-chill 332 16.5.1 Cook-chill guidelines 333 16.5.2 Practical cooling time data 16.5.3 Refrigeration problems in practice 16.6 Conclusions 16.7 References Index15.2.3 Refrigeration loads 308 15.2.4 Refrigeration plant capacity 311 15.2.5 Relative humidity 312 15.2.6 Ambient design conditions 313 15.2.7 Defrosts 313 15.2.8 Engineering design summary 313 15.3 Procurement 314 15.3.1 Plant design 314 15.4 Optimisation 317 15.4.1 Process definition 317 15.5 Conclusions 320 16 Secondary chilling of meat and meat products 321 16.1 Cooked meat 322 16.1.1 Legislation 322 16.1.2 Practical 323 16.1.3 Experimental studies 324 16.2 Pastry products 328 16.2.1 Commerical operations 328 16.2.2 Experimental studies 329 16.3 Solid/liquid mixtures 330 16.4 Process cooling 332 16.5 Cook–chill 332 16.5.1 Cook–chill guidelines 333 16.5.2 Practical cooling time data 334 16.5.3 Refrigeration problems in practice 336 16.6 Conclusions 338 16.7 References 338 Index 341 Contents xi