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Chapter 4: Problem 136

What is the proper storage temperature of frozen poultry? What are the primary methods of freezing for poultry?

Short Answer

Expert verified
Answer: The proper storage temperature for frozen poultry is -18°C (0°F) or below. The primary freezing methods for poultry are air blast freezing, plate freezing, immersion freezing, and individually quick frozen (IQF).

Step by step solution

01

Identify the Proper Storage Temperature of Frozen Poultry

The proper storage temperature of frozen poultry is -18°C (0°F) or below. Maintaining this temperature helps in preserving the poultry's quality and preventing the growth of harmful bacteria.
02

List the Primary Methods of Freezing for Poultry

The primary methods of freezing poultry include: 1. Air Blast Freezing: In this method, cold air is blown over the poultry products at high speeds, effectively and quickly freezing them. This type of freezing is commonly used in commercial settings. 2. Plate Freezing: Poultry is placed between two large refrigerated plates and frozen by direct contact. This method is suitable for flat products, such as boneless and portioned poultry items. 3. Immersion Freezing: Poultry is submerged in a cold liquid, often a salt-based solution, and frozen quickly. This method is known for providing a uniform freeze. 4. Individually Quick Frozen (IQF): In the individually quick frozen method, small pieces of poultry are frozen separately, allowing them to maintain their shape and texture. These methods ensure the freshness, quality, and safety of frozen poultry products.

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Most popular questions from this chapter

A 2-cm-diameter plastic rod has a thermocouple inserted to measure temperature at the center of the rod. The plastic rod $\left(\rho=1190 \mathrm{~kg} / \mathrm{m}^{3}, c_{p}=1465 \mathrm{~J} / \mathrm{kg} \cdot \mathrm{K}\right.$, and \(k=0.19\) \(\mathrm{W} / \mathrm{m} \cdot \mathrm{K}\) ) was initially heated to a uniform temperature of \(70^{\circ} \mathrm{C}\) and allowed to be cooled in ambient air at \(25^{\circ} \mathrm{C}\). After \(1388 \mathrm{~s}\) of cooling, the thermocouple measured the temperature at the center of the rod to be \(30^{\circ} \mathrm{C}\). Determine the convection heat transfer coefficient for this process. Solve this problem using the analytical one-term approximation method.

To warm up some milk for a baby, a mother pours milk into a thin-walled cylindrical container whose diameter is \(6 \mathrm{~cm}\). The height of the milk in the container is \(7 \mathrm{~cm}\). She then places the container into a large pan filled with hot water at \(70^{\circ} \mathrm{C}\). The milk is stirred constantly so that its temperature is uniform at all times. If the heat transfer coefficient between the water and the container is $120 \mathrm{~W} / \mathrm{m}^{2} \cdot \mathrm{K}$, determine how long it will take for the milk to warm up from \(3^{\circ} \mathrm{C}\) to $38^{\circ} \mathrm{C}$. Assume the entire surface area of the cylindrical container (including the top and bottom) is in thermal contact with the hot water. Take the properties of the milk to be the same as those of water. Can the milk in this case be treated as a lumped system? Why? Answer: \(4.50\) min

Stainless steel ball bearings $\left(\rho=8085 \mathrm{~kg} / \mathrm{m}^{3}\right.\(, \)k=15.1 \mathrm{~W} / \mathrm{m} \cdot{ }^{\circ} \mathrm{C}, \quad c_{p}=0.480 \mathrm{KJ} / \mathrm{kg} \cdot{ }^{\circ} \mathrm{C}, \quad\( and \)\quad \alpha=3.91 \times\( \)10^{-6} \mathrm{~m}^{2} / \mathrm{s}\( ) having a diameter of \)1.2 \mathrm{~cm}$ are to be quenched in water. The balls leave the oven at a uniform temperature of $900^{\circ} \mathrm{C}\( and are exposed to air at \)30^{\circ} \mathrm{C}$ for a while before they are dropped into the water. If the temperature of the balls is not to fall below \(850^{\circ} \mathrm{C}\) prior to quenching and the heat transfer coefficient in the air is $125 \mathrm{~W} / \mathrm{m}^{2},{ }^{\circ} \mathrm{C}$, determine how long they can stand in the air before being dropped into the water.

A small chicken $(k=0.45 \mathrm{~W} / \mathrm{m} \cdot \mathrm{K}, \quad \alpha=0.15 \times\( \)10^{-6} \mathrm{~m}^{2} / \mathrm{s}$ ) can be approximated as an \(11.25-\mathrm{cm}\)-diameter solid sphere. The chicken is initially at a uniform temperature of \(8^{\circ} \mathrm{C}\) and is to be cooked in an oven maintained at \(220^{\circ} \mathrm{C}\) with a heat transfer coefficient of \(80 \mathrm{~W} / \mathrm{m}^{2} \cdot \mathrm{K}\). With this idealization, the temperature at the center of the chicken after a 90 -min period is (a) \(25^{\circ} \mathrm{C}\) (b) \(61^{\circ} \mathrm{C}\) (c) \(89^{\circ} \mathrm{C}\) (d) \(122^{\circ} \mathrm{C}\) (e) \(168^{\circ} \mathrm{C}\)

In a manufacturing facility, 2-in-diameter brass balls $\left(k=64.1 \mathrm{Btw} / \mathrm{h} \cdot \mathrm{ft}{ }^{\circ} \mathrm{F}, \rho=532 \mathrm{lbm} / \mathrm{ft}^{3}\right.\(, and \)\left.c_{p}=0.092 \mathrm{Btu} / \mathrm{lbm} \cdot{ }^{\circ} \mathrm{F}\right)\( initially at \)250^{\circ} \mathrm{F}\( are quenched in a water bath at \)120^{\circ} \mathrm{F}$ for a period of \(2 \mathrm{~min}\) at a rate of \(120 \mathrm{balls}\) per minute. If the convection heat transfer coefficient is $42 \mathrm{Btu} / \mathrm{h} \cdot \mathrm{ft}^{2},{ }^{\circ} \mathrm{F}\(, determine \)(a)$ the temperature of the balls after quenching and \((b)\) the rate at which heat needs to be removed from the water in order to keep its temperature constant at $120^{\circ} \mathrm{F}
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