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Chilling of pork carcasses with time-variable conditions: analysis and modelling.
Author(s) : DAUDIN J. D., KUITCHE A.
Summary
Thirty experiments were carried out either under constant conditions or time-variable conditions on hindquarters of pork carcasses. The temperature profiles measured at different points of the thickest section and the weight loss kinetics are discussed. A model was elaborated by adaptation of the analytical solutions of the Fourier's equations. The complexity of the carcass shape was considered by fitting a shape factor and an equivalent surface area of exchange. The results demonstrate that the model can be used by professionals involved in chiller design and operation to compare different processes.
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Details
- Original title: Chilling of pork carcasses with time-variable conditions: analysis and modelling.
- Record ID : 1996-1039
- Languages: English
- Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
- Publication date: 1995/08/20
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food engineering;
Meat and meat products - Keywords: Cooling time; Calculation; Meat; Chilling; Simulation; Pork
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