식육공장에서 Freezing tunnel을 이용한 지육 급속냉각 공정의 최적화 실험연구

An experimental study of carcass chilling process using freezing tunnel was carried out to find out the optimum conditions in meat processing plant. In order to solve the problems about surface freezing and drip phenomena in carcass during the quick chilling process for the purpose of controlling the weight loss and bacterial condition and improving meat quality, carcass suspension room was adopted in this study. The experimental results show that the quick chilling process has a significant effects upon quality of the carcass that has been passed through the suspension room for 30min at 10℃ and the freezing tunnel for 60min at -25℃. However, further detailed study and experiments are urgently needed to quantify the heat transfer simulation, bacterial condition and energy consumption pattern.