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CALCULATING THE CHILLING AND FREEZING TIME OF MEAT.

Author(s) : LEVY F. L.

Type of article: Article

Summary

THE CHANGE OF TEMPERATURE WITH SPACE AND TIME OF MEAT IN THE CHILLING RANGE CAN BE CALCULATED BY GROBER'S EQUATION (1921) OF TRANSIENT HEAT CONDUCTION THROUGH A HOMOGENEOUS PLATE OF INFINITE LENGTH EXPOSED TO A CONSTANT AMBIENT TEMPERATURE. IN THE FREEZING RANGE THE THERMOPHYSICAL PROPERTIES OF MEAT WHICH ARE CHANGING AS ICE FORMATION PROGRESSES CAN BE HOMOGENIZED AND AN EQUIVALENT COEFFICIENT OF TRANSIENT HEAT FLUX CAN BE INTRODUCED AS A FUNCTION OF THE BIOT-AND FOURIER NUMBERS. F.L.L.

Details

  • Original title: CALCULATING THE CHILLING AND FREEZING TIME OF MEAT.
  • Record ID : 1984-0595
  • Languages: German
  • Source: Z. Lebensm.technol. Verfahrenstech. - vol. 34 - n. 4
  • Publication date: 1983/06
  • Document available for consultation in the library of the IIR headquarters only.

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