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Carbon dioxide applied for freezing poultry meat.

[In Russian. / En russe.]

Author(s) : BUÂNOV O. N., NEVEROV E. N.

Type of article: Article

Summary

The paper studies temperature field and kinetics of heat removal when broiler meat is frozen with carbon dioxide in a circulating air-gas environment and with inserting snow-wise CO2 into the internal cavity of the poultry. Values of heat flow density and heat transfer coefficient at various rates of movement of air-gas environment are measured. Application of air-gas environment circulation during freezing poultry meat was found to reduce the freezing time to 35%. The resulting data allowed compiling a nomogram.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 2010-1205
  • Languages: Russian
  • Source: Vestnik Mezdunarodarnoj Akademii Holoda - n. 4
  • Publication date: 2009

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