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Chilling of sausage products by a hydroaerosol method.

[In Russian. / En russe.]

Author(s) : KUCAKOVA V. E., FROLOV S. V., TRUBNIKOV A. N., et al.

Type of article: Article

Summary

In this article a new way of cooling of sausages has been suggested; it optimizes the process and reduces expenditure. The method consists in drifting of air dispersion of water on the object to be cooled followed by evaporation. The ratios of the duration of the process and object's temperature were calculated and correlated with the experimental results.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 2005-2088
  • Languages: Russian
  • Source: Vestnik Mezdunarodarnoj Akademii Holoda - n. 2
  • Publication date: 2004

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