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A GUIDE TOWARDS PROGRAMMING CHILLING AND FREEZING OPERATIONS OF MEAT.

Author(s) : LEVY F. L.

Type of article: Article

Summary

WHEN BASING THE CALCULATION OF THE CHILLING AND FREEZING TIME OF MEAT ON A MODEL OF AN INFINITELY LONG HOMOGENEOUS PLATE, ONE MUST < HOMOGENISE > THE THERMOPHYSICAL PROPERTIES OF MEAT WHICH VARY WITH TEMPERATURE ACCORDING TO THE RESPECTIVE EQUATIONS DEVELOPED BY THE AUTHOR (ZFL, 1983, N 4). THE FIRST PART OF THE ARTICLE CONTAINS A DEVELOPMENT OF EQUATIONS AND THE SECOND GIVES EXAMPLES AND GRAPHS FOR THE COOLING AND CHILLING OF PORK, BEEF AND LAMB, AS WELL AS THE DETERMINATION OF THERMAL CONDUCTIVITY AND SPECIFIC HEAT. THE THIRD PART IS A SUMMARY OF THE EQUATIONS COMPILED TO HOMOGENISE THE THERMAL PROPERTIES. F.L.L.

Details

  • Original title: A GUIDE TOWARDS PROGRAMMING CHILLING AND FREEZING OPERATIONS OF MEAT.
  • Record ID : 1985-0174
  • Languages: German
  • Source: Z. Lebensm.technol. Verfahrenstech. - vol. 35 - n. 8
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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