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CHILLING TIME ESTIMATES FOR COOKED ROAST BEEF WHEN USING A LIQUID COOLANT.

Author(s) : NOLAN E. J.

Type of article: Article

Summary

ON JUNE 1, 1983, THE US DEPARTMENT OF AGRICULTURE ISSUED A REGULATION REGARDING THE COOKING AND COOLING REQUIREMENTS FOR ROAST BEEF. THIS REGULATION INCLUDES A STIPULATION THAT THE CHILLING MUST CONTINUE UNTIL THE CENTER TEMPERATURE REACHES ABOUT 277 K (4 DEG C) BEFORE PACKAGING. SEVERAL TEMPERATURE HISTORIES MEASURED AT THE CENTER OF BEEF ROASTS DURING CHILLING WITH COLD LIQUID COOLANT WERE OBTAINED. COMPARISON OF THESE TEMPERATURES WITH A TWO DIMENSIONAL SOLUTION SHOWED THAT SATISFACTORY PREDICTIONS CAN BE MADE DURING LIQUID COOLING PROVIDED THAT LIQUID VELOCITIES GREATER THAN ABOUT 0.15 M/SEC ARE USED. A GRAPHICAL METHOD IS GIVEN.

Details

  • Original title: CHILLING TIME ESTIMATES FOR COOKED ROAST BEEF WHEN USING A LIQUID COOLANT.
  • Record ID : 1987-0999
  • Languages: German
  • Source: Fleischwirtschaft - vol. 66 - n. 11
  • Publication date: 1986/11
  • Document available for consultation in the library of the IIR headquarters only.

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