Document NoaZDdX3wxkwO11ZNJpYxyNV

530 CHAPTER 49 1962 Guide And Data Book stable food and does not require refrigeration although whole egg and yolk solids benefit from some refrigeration. If long term storage is indicated, temperatures of 30 to 40 F will ma terially aid in retaining flavor and performance characteristics. Hie relative humidity should be low enough not to cause softening of the fiber drums (if used). DEFROSTING Frozen eggs are conveniently and safely defrosted in shallow tanks containing running water maintained at 40 to 50 F. They may be much more rapidly defrosted by removing them from the can after a few hours of the above treatment putting them through a stainless ice crusher into a coil vat. Water at 70 to 110 F circulated through th* rotating coils provides the necessary heat to complete thawing without damage to the product. Both methods are used commercially. Defrosted eggs should be used promptly. In no case should they be allowed to warm up above 45 to SO F where bacterial spoilage will occur very rapidly. REFRIGERATION DESIGN DATA Shell Egg Storage Typical conditions affecting the refrigeration load are follows: Storage Temperature Relative Humidity Average Weight of Egg Case (width Standard Case Sizej height [length ftrailfjinn [`ziiwn Air Infiltration Losses lighting per sq ft floor Occupant per 400 sq ft floor Max. Allowable Air Velocity across Eggs (forced circulation) F % lb in. in. in. watts fpm 30 80 to 90 50 12 13 26 Normal Normal 1 1 40 Evaporator Design The evaporator for egg coolers can be industrial air condi tioners, bare pipe coils or a combination. In smaller plants, any halogenated hydrocarbon would be acceptable as a re frigerant. In larger cold storage application the refrigerant would probably be direct expansion ammonia. There is a safety factor in using brine as the source of refrigerant to avoid the costly hazard of on ammonia leak. The brine instal lation is usually used in larger plants. In large installations it is desirable to have pipe coils either of the fin type or bare pipe for holding duty. When eggs, are stored in a storage room space should be provided on all sides for the circu lation of air. Egg Freezing Weight Per Cad : 30 lb net, 32 lb gross Can Size: 10 in. dia X 12^ in. high Specific Heat above Freezing: 0.6 Specific Heat below Freezing: 0.4 latent Heat of Freezing: 100 Approximate Freezing Temp: 27 F Freezing Time: Varies from approximately IS hr at --25 F blast freezing to 72 hr at --5 F still air with proper spreading and staggering of cans in either case General--It is desirable to have a tailor-made design for the freezing evaporator coils and to incorporate in that design a suitable means of defrosting, with hot gas, water, air, or a combination. One important d*?gn factor of a freezer is the conveying mechanism to minimi** labor. BIBLIOGRAPHY A. W. Brandt, Q. W. Otte, and K. H. Norris: Recommended standards for scoring and measuring opened egg quality (pZ~i Technology, Vol. 5, 1951, p. 356). *' E. M. Funk: Maintenance of Quality t Shell Eggs by Thermo- stabilization (University of Missouri, Agricultural Experiment Station Research Bulletin No. 467, December 1950). J. A. McIntosh et al: Cooking properties of eggs procesed in mineral oil (I/. 5. Egg and Poultry Magazine, June 1942, p. 345) C. F. Van Oyen: Annexes to International Institute of R frigeration Bulletin No. 12, 9th Series, 1934, p. 129). H. Brooks: The control and measurement of humidity in cold stores. Ill Humidity control in egg storage (Proceedings, Institute of Refrigeration, VoL 48.1951-52, p. 94). R. J. Evans et al: Changes in egg proteins occurring during cold storage of shell eggs (Poultry Science, VoL 28, 1949, p. 206) H. EL Goresline, R. E. Moser, Jr., and K. M. Hayes: A pilot scale study of shell egg thermostat)ilixation (Food Tcchnolom Vol. 4, November 1950, p. 426). ' S. M. Henderson and F. W. Lorenz: University of California (Agricultural Experiment Station Bulletin No. 405, revised 1957). B. L. Herrington and P. F. Sharp: The effect of holding on the appearance of the opened egg (V. S. Egg and Poultry Magazine. November 1934, d. 37). T. Moran and E. C. Bate-Smith: Storage eggs at different humidities (Modern Refrigeration, VoL 52, August 1949, p. 195). Recommended Specificationsfor Standard Package* and Packsfor Shell Eggs (Agricultural Marketing Service, USDA, Washington. D. C., January 1950). P. F. Sharp: Preservation and storage of hens' eggs (Food Re search, Vol. 2, 1937, p. 477). P. F. Sharp and C. K. Powell: Decrease in interior quality of hens' eggs during storage as indicated by the yolk (Industrial and Engineering Chemistry, Vol. 22, 1930, p. 908). L. A. Wilhelm and V. Heiman: The effect of temperature and time on the interior quality of eggs (If. S. Egg and Poultry Magazine, November 1938, p. 661). H. G. Barrett and E. H. McNally: Heat treating h*l) eggs (If. <S. Egg and Poultry Magazine, July 1943, p. 320). S. Bose and G. F. Stewart: Comparative and complementary effects of heat treating and oiling shell eggs on their keeping quality (Poultry Science, VoL 27,1948, p. 228)7 R. B. Evans and J. S. Carver: Shell treatment of eggB by oiling. 1. Effect of Um* between production and oiling on interiorquality of stored eggB; she!) treatment of eggs by oiling. II. Effect of diluting the oil and of using oil with different physical proper ties on the interior quality of shell eggs; shell treatment of eggB by oilirie. III. Estimation of deterioration in stored eggs (If. 8. Egg and Poultry Magazine, October 1942; p. 546; November 1942, p. 596; February 1943, p. 78). H. E. Goreeling, R. E. Moser, and H. M. Hayes: A pilot scale study of shell egg thermostabilization (Food Technology, VoL 14, 1950, p. 426). R. B. Haines: Pood Investigation Special Report No. 47, 1939. (Department of Scientific andlndustnal Research, Great Britain). F. W. Lorenz and P. B. Starr: Spoilage of washed eggs. I Effect of sprayed versus static water under differentwashingtemperatures (Poultry Science, Vol. 31, 1952, p. 204). W. L. Mailman and C. E. Michael: Agricultural Experiment Station Technical Bulletin No. 174, 1940 (Michigan State University). W. L. Mailman and R. E. Carr: The use of egg containers treated with a mycostat in commercial cold storage (If 5. Egg and Poultry Magazine, Vol. 47, 1941, p. 344). J. Wolk, E. H. McNally, and N. H. Spicknall: The effect of temperature oq the bacterial infection of shell eggs (Pood Tech nology, Vol. 4, August 1950, p. 316). R. R. Baldwin et al: The use of glucose oxidase in the proces sing of foods with special emphasis on the desugsring of egg white (Food Technology, VoL 7, 1953, p. 275). L. Kline, J. E. Gegg, and T. T. Sonada: Role of glucose in the storage deterioration of whole egg powder. II Browning reaction involving glucose and cephalin in dried whole eggs (Food Tech nology, VoL 5, 1951, p. 181). R. W. Kline and G. F. Stewart: Glucose-protein reaction in dried egg albumen (Industrial and Engineering Chemistry, VoL 40,- 1948, p. 919). A. W. Thomas and M. I. Bailey: Gelation of frozen egg magma (Industrial and Engineering Chemistry, VoL 25, 1933, P- 669)- A. R. Winter: Facts for egg processors (U. S. Egg and Poultry Magazine, Vol. S3, June 1947, p. 24). CHAPTER 50 STORAGE OF CANDIES, NUTS, DRIED FRUITS, AND VEGETABLES Candid- Color, Flavor, Texture, Insects, Storage Temperature, Humidity Requirements, Cost of Storage; Ntrffc Tentperatore, Relative Humidity, Atmosphere, Packaging; Dried Fruits and Vegetables.- Storage THE storage conditions for candies, nuts, dried fruits and the stability of its individual ingredients. Common candy dried vegetables are similar in that all are more stable at ingredients me sugars, including sucrose, dextrose, corn low temperatures, low humidities and in odor-free atmospheres. sirups, com sirup solids and invert sirup; dark and milk chocolates; nuts, including coconut, peanuts, pecans, al CANDIES Practically all candies are held for a period between manu facture and consumption. This may be in the plant where rpado, in warehouses, during transit, or in retail outlets. The period of knitting may vary from one week to more than a year. It is very important that the candy not lose quality dur ing that time. Proper use of refrigeration in prolonging the shelf life of ffinttieg is becoming increasingly important. The combined effects of refrigeration, antioxidants, humect&nts, emulsifiers, better packaging and improved formulas are resulting in more and better noting throughout the world, especially for ex port. Only in recent years has low temperature been recom mended as a me**"" of maintaining candy quality, as it was generally believed that refrigeration was unnecessary, if not detrimental, to the finish of candies, particularly chocolates. A surprisingly large proportion of candy manufacturers, salesmen, wholesalers, and warehousemen believe that re frigeration, below what is generally considered good air con ditioning, is detrimental to candies. The belief has been sub stantiated by a few observations of poorly packaged candies that were placed in relatively humid cold rooms, and later removed directly to room temperatures and humidities. With in an hour or two, most candies under these conditions appear moist, sticky and without finish. However, recent experiments have shown that low tempera ture storage does not produce these undesirable results if (1) the candies are made of proper ingredients for refrigerated storage, (2) the packages have a moisture barrier, (3) the monds, walnuts, and others; fruits, including cherries, dates, raisins, figs, apricots and strawberries; dried milk and milk products, butter, dried eggs, cream of tartar, gelatin, soy bean flour, wheat flour, starch; and artificial colors. Refrigerated storage of candy ingredients is especially ad vantageous for fiwmnnal products, such as, peanuts, pecans,' almonds, cherries, coconut and chocolate. Ingredients with delicate flavors and colors such as butter, dried eggs and dried milk, retain quality more evenly the year round if kept re frigerated as directed for these products. Unless properly re frigerated, ingredients containing fats or proteins may lose considerable flavor or develop off-flavors before being used. Girdwni ore semi-perishable. Experience has shown that the finest r-anjiefl or candy ingredients may be ruined by a few weeks of improper storage. This includes many candy bars, packaged and some choice bulk candies, especially those with chocolate coating. Unless refrigeration is provided, from the time of manufacture through the retail outlet, the types of candies offered for sale must be greatly reduced in the summer. Benefits from refrigerated storage of candies, especially dur ing the summer are: (l)insects are rendered inactive at tem peratures below 48 F; (2) the tendency to become stale or rancid is reduced as the temperature is reduced; (3) candies re main firm as an insurance against sticking to the wrapper or - becoming mashed; (4) loss of colors, aromas and flavors is re duced as the temperature is reduced; and (5) candies can be manufactured the year around, and accumulated for periods of heavy sales. storage room is held at equilibrium humidity with a desirable moisture of the candy, and (4) the candy is brought to room Color temperature before the packages are opened. Many colors used in hard candies, hard creams, bonbons, In 1921 Lay reported on 10,000,000 lb of chocolate cream, and others, gradually fade when stored at room temperature, chocolate nut bars, caramels, and hard candy stored in ware especially in the light. However, the most marked effect of houses around Chicago, for one year, without complaint. They storage temperature, on color occurs with chocolates. In were held at moderate temperatures (40 F) with rh (relative rpnijigfl containing high protein and nuts there is a gradual humidity) below 80 percent. ^nrkpning of color, especially at higher storage temperatures: Since that-time millions of pounds of candies have been Temperatures from 85 to 95 F cause graying of chocolates, successfully held, from periods of low consumption to times even though exposure is only a few hours; or cause darkening vhen demand was high, under refrigerated storage. The of nuts within a month. Graying or fat bloom appears as cold storage period depends upon (1) the marketing season of the grease on the surface and is due to crystals of fat on the surface Pmticular candy, (2) the stability of the candy, (3) the stor- of the chocolate coating. This is associated with old candies, temperature and (4) humidity. The shelf life of a particular kind of candy is determined by but new candies also become gray in one day under adverse storage conditions. Shilling of chocolates, following exposure 531