COLD CHAIN IN CATERING: EXPERIMENTAL DATA IN A FRENCH HOSPITAL AND THERMAL MODELLING

This study presents the results of an experimental measurement campaign on the food cold chain in a Parisian hospital. It focuses on two main steps of this cold chain: rapid cooling after cooking and warming up before consumption. Despite French regulations requirements, it is observed that around 70% of the products do not reach the target temperature of +10 degrees C within 2 hours after cooking. It is also observed that only 30% of the products reach the target temperature of +63 degrees C before being served to the patient. The experimental results are compared to the results of modelling. The proposed modelling takes into account the technical parameters of the used equipments and the heat transfer between the air inside the equipment and the product. This heat transfer is calibrated on the experimental data. The results of the modelling correctly fit the observed values.