Liquid cooling


Liquid cooling is the process of putting fillets in a liquid cooling medium with a temperature of -1°C to -0.5°C.

The ice concentration in a liquid cooler should be 10% or more, which should result in the desired cooling medium temperature of -1°C.  

Liquid cooling is sometimes used as a standalone solution, but can be used to lower the temperature in process prior to further processing and packaging. For example it is preferable to use liquid cooling as part of the CBC cooling system or a similar technique. When used with a CBC system it both serves the purpose of cooling the raw material and to increase its salt content slightly in order to lower its freezing temperature.

Despite the advantages of liquid cooling, the risk of cross contamination is considerable. To minimise this risk, fillets should be kept in the liquid for a limited amount of time and the cooling medium should be maintained at subzero temperatures and renewed frequently. Microbiological quality of the cooling medium, its renewal and temperature control are necessary for success. Otherwise, high microbial load of specific spoilage organisms (SSO, mainly Photobacterium phosphoreum, pseudomonads and H2S-producing bacteria) in the cooling medium will lead to contamination of the fillets and rapid growth of SSO during storage of the products, especially under temperature abuse. See more about liquid cooling hereherehere and here.


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