CALCULATING THE THAWING TIME OF MEAT.

Type of article: Article

Summary

THE AUTHOR STUDIES THE TRANSIENT HEAT FLOW AND THAWING TIME OF MEAT FROM THE FROZEN STATE TO THAWED STATE. THE REASONING IS THE REVERSE OF HIS STUDY OF COOLING INTO FROZEN STATE. THE PROCESS IS CHARACTERISED BY THE RATIO OF TEMPERATURE DIFFERENCES BETWEEN AIR AND CORE TEMPERATURE AND AIR AND INITIAL FROZEN TEMPERATURE. THE PROCESS IS TERMINATED WHEN THE CORE TEMPERATURE OF THE MEAT REACHES FREEZING POINT. THE THERMAL EFFICIENCY OF THE THAWING PROCESSUS IS CONSIDERED. THE HIGHER THE AIR TEMPERATURE THE LOWER THE EFFICIENCY. THE TIME WILL BE SHORTENED BUT THIS CAN BE JUSTIFIED ONLY IF WASTE HEAT CAN BE USED. AN EXAMPLE IS GIVEN OF THAWING A SIDE OF PORK FROM -20,97 DEG C TO ITS FREEZING POINT -0,97 DEG C IN AIR OF DIFFERENT TEMPERATURES AND WITH HEAT TRANSFER COEFFICIENTS OF 12, 18 AND 24 W/SQUA RE METER.K. THAWING TIMES ARE SHOWN GRAPHICALLY FOR LAMB, PORK AND BEEF. C.R.F.

Details

Original title: CALCULATING THE THAWING TIME OF MEAT.
Record ID : 1985-0182
Languages: German
Source: Z. Lebensm.technol. Verfahrenstech. - vol. 34 - n. 8
Publication date: 1983/12
Document available for consultation in the library of the IIR headquarters only.

Links

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Indexing

Themes: Food engineering;
Meat and meat products
Keywords: Thawing; Calculation; Meat; Heat transfer; Beef; Pork; Sheep