Murry’s produces more than a million pounds per week of a wide variety of products including steaks, hamburger patties and meatballs. As the demand for Murry’s products continues to increase, additional liquid nitrogen freezing units may replace conventional freezers. Mr. Siegal says, “ Based on our experience with liquid nitrogen, we would not hesitate to add more of the liquid nitrogen freezers if demand dictates it”.
Примечания к тексту:
purveyor – поставщик
alleviate – смягчать, облегчать
LIN – liquid nitrogen
conventional – традиционный
floor space – производственная площадь
we would be better off – нам лучше остановиться на
grind (ground) – измельчать
packoff station – упаковочный участок
1. Ответьте на вопросы по тексту.
1.What is Murry’s Steaks known as?
2.What type of freezer did Murry’s use formely?
3.Why did Murry’s switch to liquid nitrogen for freezing?
4.What are the advantages of LIN freezing process?
5.How is liquid nitrogen delivered and stored?
2. Опишите процесс замораживания мяса (устно).
3. Переведите следующие предложения на английский язык письменно.
1.Эта система дает возможность замораживать большее количество мяса за меньшее время.
2.После упаковки и укладки в коробки замороженный продукт отправляется в розничную торговлю.
3.Замораживающая установка фирмы Murry’s производит восемь видов мясных котлет и три вида мясных фрикаделек.
4. Переведите резюме этого текста на русский язык.
A meatball is inspected for quality priority entering the freezing tunnel. The tunnel has a 1,500 pound per hour capacity. The liquid nitrogen freezing method helps retain the meat’s color and texture and virtually eliminates bacterial problems.
5. Напишите краткое изложение текста на русском языке. Пркомментируйте часть текста, которая вам показалась наиболее интересной.
Text № 4.
FOOD DEFROSTER USES IMPROVED TECHNIQUE FOR FRESH PRODUCT WITH HIGHER MOISTURE
Nippon Light Metal Co., Tokyo, Japan, has developed a new air defroster which is said to preserve and protect the freshness of meat, poultry, and fish. The company reports these two recent applications are typical:
• A meat processing center distributing to over 10 branches of a large supermarket defrosts five tons of chicken meat per batch. Savings in out- going meat juice returned the investment in three months.
• A fish processing factory importing saurels from Europe found defrosting with air allows fish to be sold at 10% higher prices than defrosting with water.
The air defroster used in these and similar applications has two main design features which make it both versatile and efficient. First, the air streams inside the defrosting chamber reverses itself every ten minutes. This reduces the chances of developing localized temperature zones, where a small amount of product reaches a different temperature than product elsewhere in the defroster. A further safeguard is the velocity of the air stream, which is kept at more complete heat transfer.
A second design embellishment is an efficient humidifer. Nippon reports most competitive defrosters have a dual-purpose heat exchanger which acts as a condenser when the atmosphere inside the defroster is being cooled, and an evaporator during heating. Nippon says it found most heat exchangers perform well as a condenser, but poorly as an evaporator. In fact, the company says most are “extremely inefficient”. To improve energy usage, Nippon invented a heat exchanger that functions equally well in both capacities.
Besides conserving energy, the humidifier plays an important role in an improving product quality and appearance. Humidity in the air stream promotes condensation on product surface, increasing overall heat transfer coefficient. High humidity also prevents product from over-drying, especially in the latter stages of defrosting.
How it works.
During operation, a fan pulls air from the two-row defroster/refrigerator chamber, which is loaded with racks of products. How much product on how many racks depends on individual design requirements.
Air from the defroster is circulated through a gas-liquid contractor. Air then passes through a mist eliminator and the humidifier and from there, air travels back to the defroster. It enters on the “A” side, and is pulled down the chamber and back along the “B” side. Velocity is kept above 2.5 m/second. Every ten minutes, air flow reverses, entering on the "B“ side, and returning on the “A” side. This helps maintain the same temperature throughout the chamber.
Примечания к тексту:
saurel – ставрида (рыба)
defroster – камера для размораживания, дефростер
safeguard – гарантия, зд. преимущество
embellishment – украшение, зд.отличие
humidifier – увлажнитель
mist eliminator – элиминатор тумана, влагоотделитель
1. Ответьте на вопросы по тексту.
1.What company has developed a new air defroster?
2.What applications are there for the new defroster to protect the freshness of meat?
3.What design features make the new air defroster both versatile and efficient?
4.Why does the air stream inside the defrosting chamber reverse itself every ten minutes?
5.The humidifier plays an important role in improving product quality, doesnt it? Why?
2. Расскажите о том, как работает дефростер.
3. Переведите на английский язык.
1.Скорость воздушного потока поддерживается на уровне 2.5 м/сек.
2.Благодаря увлажнителю поверхность продукта защищена от пересыхания.
3.Компания Nippon изобрела теплообменник, который одинаково хорошо выполняет функции как конденсатора, так и испарителя.
4. Переведите на русский язык резюме текста.
A new air defroster for meat, poultry, and fish developed by Nippon Light Metal Co. paid for itself in three months by improving yields. The defroster has a special humidifier which adds moisture to air so less meat juice is lost.
5. Составьте реферат по текстам 1 – 4 на тему “Processing Meat and Seafood”.
Text № 5