Objectives
- To provide the participants with much of the knowledge that they would obtain by longer experience in the industry, often through the agony of costly mistakes.
- To provide a thorough technical grounding in topics crucial to refrigeration in meat processing.
- To benefit from the experience of industry experts.
- To learn the latest research and development pertinent to meat processing refrigeration.
Topics to be covered
- Refrigeration in the meat plant
- Refrigeration cycle
- Humidity control and equipment
- Carcass cooling
- USDA requirements
- Freezing of boxed meat
- Sausage production
- Hygienic air distribution
- Energy conservation and reclaim
- Pork production
- Bacon production
- Refrigeration evaporators and condensers
- Plant layout and integration
- Docks
- Ammonia as a refrigerant