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Adam Jacobs

Processing and Cooling Cultured Meat

Adam Jacobs · Nov 18, 2019 ·

What is Cultured Meat?

Lab-grown meat is a new trend in the United States. By feeding nutrients to meat cultures, ground beef and other meats can be grown and harvested without ever needing a cow. However, just as with meat processed from animals, cultured meat requires cooling to help prevent it from spoiling. 

Fresh, But Not Farm Fresh

Meat made from animals is a groundbreaking new technology with worldwide implications. Imagine famines no longer happening due to stored cultured meats, or meats ethically sourced from labs instead of sometimes inhumane cattle processing facilities. For these reasons, cultured meat is often referred to as clean meat. 

The process for doing so is not that much different that how meat grows normally. Sample cells are taken from an animal and given nutrients to help them grow, developing into muscle tissue. From that point on, further steps are taken as described by Mosa Meat, a cultured meat manufacturer: 

When we want the cells to differentiate into muscle cells, we simply stop feeding them growth factors, and they differentiate on their own. The muscle cells naturally merge to form “myotubes” (a primitive muscle fibre that is no longer than 0.3mm long). The myotubes are then placed in a gel that is 99% water, which helps the cells form the shape of muscle fibres. The muscle cells’ innate tendency to contract causes them to start putting on bulk, growing into a small strand of muscle tissue. From one sample from a cow, we can produce 800 million strands of muscle tissue (enough to make 80,000 quarter pounders). When all these strands are layered together, we get what we started with – meat.

The result is referred to as cultured meat. It can be used in the same way as normal meat. Hamburgers, hot dogs, etc. According to a June 2019 Forbes article, the process from retrieving cell samples to eating lab-grown stroganoff takes only two to six weeks. 

Economy of Scale

Companies like Mosa Meat have already created meat processed from cow cells, producing hamburgers and other foods. The first burger to be made with cultured beef by Mosa Meat cost more than $227,000 due to the small amount of meat being grown at the time. Scaling up production ideally would bring the cost down. Doing this would require utilizing bioreactors, large cooking vats used in creating cheese. 

Keeping it Cool

As will all meat products, temperature control is vital to maintaining freshness and in preventing bacterial growth that would cause meat to spoil. However, the scale of cultured meat production can have negative effects on the ability to keep provide adequate refrigeration. The larger the system is used in culturing meat, the less efficient the cooling processes typically are. 

Chillers in Cultured Meat Production 

Chillers stand out in cooling needs for their ability to provide consistent, even temperatures to even the biggest of industrial applications. They are capable of using fluids to lower contact temperature well below zero, which is more than what is required for cultured meat production. 

Collection of industrial chillers from North Slope Chillers

North Slope Chillers 

For the most efficient and reliable chillers on the market, use North Slope Chillers for all of your cultured meat needs. Whether you’re experimenting with beef growth in the lab or producing massive amounts of clean meat, North Slope Chillers manufactures the chilling equipment needed to keep you in control of temperatures from start to finish. For more information about sizing or custom chilling options, call our chilling engineers at (866) 826-2993 or reach them by email at [email protected]. 

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Cultured Meat
The World’s First Cultured Hamburger

Dairy Cooling Solutions

Adam Jacobs · Sep 17, 2019 ·

Don’t have a cow over keeping your milk cool

Farmers are well accustomed to staying in control over milk temperatures. What methods do they use?

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It’s said that you should never cry over spilled milk. When you utilize dairy coolers, you’ll never have to cry about spoiled milk either. In the cooling of milk, stable temperatures are crucial in ensuring it will still be fresh when it reaches the grocery store. 

Temperature control for milk starts as soon as it leaves the udder. It leaves the body of the cow at 98° F, but remaining at that temperature would spoil the milk quickly. The ideal range for dairy cooling tanks is between 40° F and 32° F, which balances keeping it above freezing with preventing bacteria growth. 

milk cow dairy

There are two main methods currently used to keep milk cool. 

  • In-line coolers: Some dairy farms prefer in-line plate coolers because they use less expensive electricity than other milk cooling methods. Milk is precooled by running it through an in-line plate cooler before it is stored in a larger dairy cooling tank. The heat is removed from the milk as water is also circulated in and out of the cooling plate. According to Wisconsin dairy experts, doing so only takes about 10 minutes, as opposed to cooling milk in large batches that can take as long as 45 minutes. Running in-line plate coolers to cool the milk for shorter times can save up to 50% of energy costs, and the water can be reused as long as it was clean going into the plate. 
  • Process chillers: Often used on large-scale dairy farms, process chillers utilize water or another coolant liquid to remove heat from the milk tank. Chillers pump coolant at low temperatures from the chiller machine to a cooling wrap encasing the milk tank, enveloping it in a blanket of cold. As the heat is absorbed into the wrap, the coolant then flows from the wrap back to the chiller, where it is cooled back down and sent back out to the wrap. 

Process chillers are by far the most effective dairy cooling solution. A milk tank wrapped in a Fluxwrap from North Slope Chillers will keep temperatures exactly where you want them, regardless of external climate influences. When connected to Beacon temperature control technology, Fluxwraps and chillers collect temperature data and allow for remote access to milk tank cooling settings. 

North Slope Chillers carries everything needed for milk cooling solutions. Contact North Slope Chillers to learn which cooling equipment is right for your dairy needs at 866-826-2993 or [email protected].

cow

A Quick Guide to Glycol

Adam Jacobs · Aug 28, 2019 ·

Propylene vs Ethylene

Glycol is found virtually anywhere chilling happens. One is used in foods, while the other is toxic. Distinguishing one from the other is critical to ensuring your chilling needs are met.

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glycol

Glycol coolant is one of the most common cooling liquids used in chillers everywhere. It comes in two forms: propylene and ethylene. 

Types of Glycol

Propylene: Propylene glycol is a synthetic liquid substance that absorbs water. Propylene glycol is also used to make polyester compounds, and as a base for deicing solutions. Propylene glycol is used by the chemical, food, and pharmaceutical industries as an antifreeze when leakage might lead to contact with food. 

  • Toxic: No
  • Freezes: -74.2°F

Ethylene: Ethylene glycol, a derivative of ethylene oxide, is used for the manufacture of polyester fiber for clothes, upholstery, carpet, and pillows and the blending of automotive engine antifreeze and coolant. Ethylene glycol is also used to manufacture fiberglass for products such as jet skis, bathtubs, and bowling balls. A major use is in the production of polyethylene terephthalate (PET) resin, a recyclable plastic, such as soda and water bottles. 

  • Toxic: Yes
  • Freezes: 8.78°F

Heat Transfer Fluid

Fluxwrap
Glycol can be used in cooling wraps to help bring down temperatures to desired levels.

Glycol of both types are used in chillers as an antifreeze due to their low freezing points. Its use as a heat transfer fluid is unparalleled, but different industries use one or the other depending on the level of toxicity that they can handle. Food industries use propylene ethanol, as doing so won’t harm consumers, while ethylene glycol is preferred in industries where contamination is not a factor. 

Ethylene glycol’s freezing point is much higher than propylene glycol. When ethylene is mixed with water, however, the freezing point drops considerably.

glycol

Find Your Chiller

North Slope Chillers offers the best in chiller technology, regardless of which type of heat transfer fluid you use. For more information about how North Slope Chillers can meet your cooling needs, call (866) 826-2993 or email [email protected].

Lautering in Brewing

Adam Jacobs · Aug 2, 2019 ·

Temperature control is a vital part of nearly every step in the beer-making process. From boiling to fermentation, all brewers have to stay in charge of heat. 

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Hops being added to hot wort before wort chilling and fermentation

During the lautering phase of brewing, temperature control plays a critical role in ensuring flavors are developed correctly. Without control, beer flavors can vary and develop unwanted tastes and textures.

Lautering is broken up into three steps:

Mashout

Mashout is the term used to describe the heating of mash. Doing so helps liquify the mash and stop the fermentation of starches within the mash. This is where temperatures get precise. Optimum temperature of mashout is 170° F, which kills off bacteria that was formerly assisting the fermentation process. 

Recirculation

Once wort liquifies, it’s best to recirculate it through the mash repeatedly. The mash acts as a filter, catching small pieces of grain and other debris leftover from earlier phases of the brewing process. Recirculation is best performed by draining wort water out from the bottom of the mash and spraying it back over the top.

Sparging

Sparging is the most delicate part of lautering because any errors will significantly impact the flavors of the brew, especially the bitterness levels. Water is sprinkled on top of the grain to extract sugars that will be vital to beer taste. 

There are two methods of sparging, English and German. In English sparging, the wort is completely drained from the mash. Once the wort is removed, water is added to the mash. This time, the water is held at exactly 169° F. Eventually, the water can be drained and either be added to the wort or be used as its own light brew. 

In German sparging, water is added at the same rate as the wort is being drained from the mash. The main difference between English and German sparging is that German sparging generally results in a larger quantity of beer. 

Cold Control

keg cooler

Using temperature control equipment during lautering is important to protect these sensitive chemical changes. North Slope Chillers specializes in equipment brewers need to stay in command of their brew. Using Keg Coolers and Beacon Control technology takes the pressure off brewers as they move forward into the next part of beer-making, leading to a brew that drinkers can’t help but drain to the last drop. 

Contact North Slope Chillers to find the right temperature control equipment for your brewing needs at (866) 826-2993 or [email protected]. 

Conformal vs Conventional Cooling

Adam Jacobs · Aug 2, 2019 ·

Injection molds are wonderful things. You can create nearly any object using an injection mold, but knowing the difference between different cooling options will make all the difference.

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conformal cooling
Conformal cooled mold for a power drill. Image from www.ogm.uk.com

Using injection molds to manufacture objects is a technology well-known across the world. Injection molds use cooling channels to allow molded objects to cool quickly, leading to faster turnaround times as more objects are quickly molded.

Know Your Cool

There are two types of cooling channels that are incorporated into injection molding: conventional and conformal. 

Conventional

Conventional cooling, also known as standard cooling, consists of straight line cooling channels that are generally located in the center of the object, regardless of the object’s shape.

Conformal

Conformal cooling channels follow the shape of the interior of an injection-mold object.  

Conformal is the obvious choice for most injection molds. Compared with conventional cooling channels, conformal cooling allows for greater heat transfer due to the cooling channels filling out more of the interior of the object. On the other hand, conventional cooling only cools outward from the inner center of the object, taking away less heat. 

Save Time, Save Money

conformal cooling
This injection mold contains a conformal cooling system. Notice how the cooling channels curve along the shape of the mold. Image from www.3dsystems.com

So why is this important? Because time is money. When your injection molded products need to cool, it takes a lot of time to come down from the high temperatures achieved during the injection process. The longer it takes to cool down, the longer it will be before you can get another mold made.

Several companies around the world have striven to perfect conformal cooling technology in their manufacturing processes, but none have been successful as The LEGO Group. In 2010, a study was completed by the toy company to see if conformal cooling was as effective as other methods when using injection molds to create LEGO brick elements. The survey revealed that conformal cooling was the method of choice. While its cooling effectiveness was matched by bronze inserts, conformal cooling proved to allow for higher quality bricks to be produced. 

Complete Control

Maintaining control over temperatures is critical in any manufacturing environment. Trust North Slope Chillers to meet your cooling needs. For more information, call (866) 826-2993 or email [email protected]. 

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