The Aqua-Ammonia Absorption System: An Alternative Option for Food Refrigeration

Sun, Da‐Wen

doi:10.1111/j.1745-4549.1998.tb00357.x

Cited by 12 publications

(2 citation statements)

References 12 publications

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“…The food industry uses refrigeration with ammonia to cool fruits, vegetables, poultry, fish, beverages, dairy products, milk, and meat (Lorentzen 1988) and most fabrication facilities, slaughterhouses, and cold storage warehouses use ammonia as their refrigerant (Ross 1994b; Sun 1998). Even though ammonia has many advantages as refrigerant, its toxicity remains the major disadvantage.…”

Section: Introductionmentioning

confidence: 99%

Ammonia Gas Permeability of Meat Packaging Materials

Karim¹,

Hijaz²,

Kastner³

et al. 2011

Journal of Food Science

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Meat products are packaged in polymer films designed to protect the product from exterior contaminants such as light, humidity, and harmful chemicals. Unfortunately, there is almost no data on ammonia permeability of packaging films. We investigated ammonia permeability of common meat packaging films: low-density polyethylene (LDPE; 2.2 mil), multilayer polyolefin (MLP; 3 mil), and vacuum (V-PA/PE; 3 mil, 0.6 mil polyamide/2.4 mil polyethylene). The films were fabricated into 10 × 5 cm pouches and filled with 50 mL deionized water. Pouches were placed in a plexiglass enclosure in a freezer and exposed to 50, 100, 250, or 500 ppm ammonia gas for 6, 12, 24, and 48 h at -17 ± 3 °C and 21 ± 3 °C. At freezing temperatures, no ammonia residues were detected and no differences in pH were found in the water. At room temperature, ammonia levels and pH of the water increased significantly (P < 0.05) with increasing exposure times and ammonia concentrations. Average ammonia levels in the water were 7.77 ppm for MLP, 5.94 ppm for LDPE, and 0.89 ppm for V-PA/PE at 500 ppm exposure for 48 h at 21 ± 3 °C. Average pH values were 8.64 for MLP, 8.38 for LDPE, and 7.23 for V-PA/PE (unexposed ranged from 5.49 to 6.44) at 500 ppm exposure for 48 h. The results showed that temperature influenced ammonia permeability. Meat packaging materials have low ammonia permeability and protect meat products exposed to ammonia leaks during frozen storage.

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Section: Introductionmentioning

confidence: 99%

Ammonia Gas Permeability of Meat Packaging Materials

Karim¹,

Hijaz²,

Kastner³

et al. 2011

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…The food industry uses refrigeration with ammonia to cool fruits, vegetables, poultry, fish, beverages, dairy products, milk, and meat (Lorentzen 1988). Most fabrication facilities, slaughterhouses, and cold storage warehouses use ammonia as a refrigerant (Ross 1995; Sun 1998). Because of typical equipment failures and operator error, ammonia leaks will occur in refrigerated/frozen food storage facilities.…”

Section: Introductionmentioning

confidence: 99%

Frozen Beef Contamination after Exposure to Low Levels of Ammonia Gas

Karim

Hijaz

Kastner

et al. 2010

Journal of Food Science

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Regulations and publications about food contaminated during ammonia refrigerant leaks provide limited information and recommendations, which means that contaminated products are often held for an indeterminate period or condemned. Moreover, the scientific literature offers little guidance on disposing of products exposed to low levels of ammonia refrigerant gas. We evaluated meat contaminated with low levels of ammonia under frozen storage conditions. Fresh beef semitendinosus muscles were trimmed of external fat; fabricated into 10 x 5 x 2.3 cm (height x width x depth) steaks; and exposed to 50, 100, 250, and 500 ppm ammonia gas (85 mL/min) in a plexiglass enclosure contained in a freezer for 6, 12, 24, and 48 h at -17 +/- 3 degrees C. Ammonia content in meat was analyzed by the indophenol method, and pH was measured according to AOAC official method 981.12. Ammonia levels and pH values increased significantly (P < 0.05) in the exposed meat with increasing exposure times and ammonia concentrations. Ammonia levels were 34.2, 51.5, 81.1, and 116 ppm, and pH values ranged from 5.56 to 5.75 (control range 5.31 to 5.43) when the meat was exposed to 50, 100, 250, 500 ppm for 48 h. Our results showed that meat ammonia content was low even with ammonia exposures as high as 500 ppm at freezing temperatures.

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Quality of Refrigerated Poultry

Sohlia

Bawa

2010

Handbook of Poultry Science and Technology

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The Aqua-Ammonia Absorption System: An Alternative Option for Food Refrigeration

Cited by 12 publications

References 12 publications

Ammonia Gas Permeability of Meat Packaging Materials

Ammonia Gas Permeability of Meat Packaging Materials

Frozen Beef Contamination after Exposure to Low Levels of Ammonia Gas

Quality of Refrigerated Poultry

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