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Basic phenomena and consequences.

Author(s) : KONDJOYAN A.

Summary

The relations used to model physical phenomena during air chilling process are described. Even in a simplified case, these relations include coefficients that are not fully understood. A laboratory model is used to illustrate the effect of air flow properties on air chilling. It appeared that an increase of air velocity or turbulence intensity shortens the chilling time but tends to increase the weight loss while a decrease of air temperature reduces both the chilling time and the body weight loss. However, a substantial reduction of the weight loss imposes very low air temperatures. Further research is required to optimize air chilling, all the more since the effects of air properties can be different from one location to another at the same body surface and that air flow conditions are very hereterogeneous inside industrial plants.

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Details

  • Original title: Basic phenomena and consequences.
  • Record ID : 1997-2229
  • Languages: English
  • Source: New Developments in Meat Refrigeration.
  • Publication date: 1996/10
  • Document available for consultation in the library of the IIR headquarters only.

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