CRYOGEN CONTROL FOR MIXING TEMPERATURE OF FOOD PRODUCTS
A method for adjusting a viscosity of a food product for processing in a mixer includes measuring a weight and introductory temperature of a batch of the food product; determining a viscosity of the batch of the food product necessary for subsequent processing; determining a processing temperature of the batch necessary to arrive at the viscosity; and introducing an amount of cryogen into the batch based upon enthalpy of the batch for arriving at the processing temperature.
1 . A method for adjusting a viscosity of a food product for processing in a mixer, comprising:
measuring a weight and introductory temperature of a batch of the food product;
determining a viscosity of the batch of the food product necessary for subsequent processing;
determining a processing temperature of the batch necessary to arrive at the viscosity; and
introducing an amount of cryogen into the batch based upon enthalpy of the batch for arriving at the processing temperature.
2 . The method of claim 1 , wherein the measuring of the weight and the introductory temperature of the batch comprises using sensors for sensing the weight and the introductory temperature.
3 . The method of claim 1 , wherein the cryogen comprises liquid cryogen.
4 . The method of claim 1 , wherein the cryogen is selected from the group consisting of liquid nitrogen and liquid carbon dioxide.
5 . The method of claim 4 , wherein the amount of the liquid nitrogen introduced into the batch is determined by the calculation comprising:
(
T
2
enthalpy
-
T
1
enthalpy
)
Refrigeration
Available
,
=
Cryogen
Ratio
wherein,
T 2 is the enthalpy of the batch for removal from the mixer at a select temperature;
T 1 is the enthalpy of the batch at its temperature when first introduced into the mixer; and
Refrigerator Available is the cooling capacity of the liquid nitrogen.
6 . The method of claim 1 , wherein the food product comprises a protein food product.
7 . The method of claim 6 , wherein the protein food product is selected from the group consisting of poultry protein, beef protein and seafood protein.