The use of high thermal conductivity inserts to improve the cooling of cooked foods

Abstract

The cooling of many cooked foods is limited by the rate at which heat can flow from the centre to the surface of the product. Investigations have studied the benefit of using high heat transfer devices including heat pipes, thermosyphons and solid metal rods to increase the cooling rate of hot foods. Cylinders of heated mashed potato, with or without high conductivity inserts, were cooled from 70°C to 10°C and 3°C in a blast chill room operating at 0°C. The inserts reduced the cooling time between 6% and 29% with heat pipes producing the greatest effect. The results show that heat pipes, thermosyphons and other heat transfer devices are a viable way for improving the cooling rate and uniformity of cooling of foods. The inserts have the potential to produce significant time saving and improvements in food quality and safety.