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BACON TEMPERING FOR HIGH SPEED SLICING.

Author(s) : JAMES S. J., BAILEY C.

Summary

THE TEMPERATURE OF THE PRODUCT IS CRUCIAL FOR EFFICIENT HIGH SPEED SLICING. IF THE TEMPERATURE IS TOO LOW, THE BACON SHATTERS AND IF IT IS TOO HIGH IT TEARS AND STICKS. THE OPTIMUM TEMPERATURE DEPENDS UPON THE SALT CONTENT, THE MATURATION TIME AND THE TYPE OF MACHINE. THE AUTHORS SHOW HOW THE SLICING TEMPERATURE WAS DETERMINED IN ORDER TO OBTAIN THE OPTIMUM YIELD AND HOW THE REQUIRED TEMPERATURE WAS REACHED MORE UNIFORMLY AND MORE RAPIDLY WITH A TWO-STAGE PROCESS THAN WITH THE SINGLE-STAGE ONE. THE CAPITAL COST WAS RECOVERED IN A SINGLE YEAR.

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Pages: 258-264

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Details

  • Original title: BACON TEMPERING FOR HIGH SPEED SLICING.
  • Record ID : 1988-1089
  • Languages: English
  • Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
  • Publication date: 1987/08/24
  • Document available for consultation in the library of the IIR headquarters only.

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