ShareCONSIDERATIONS REGARDING SOME CRITICAL PARAMETERS INVOLVED IN THE PROCESS OF FREEZING FOODS.
[In Portuguese. / En portugais.]
Author(s) : GONCALVES J. R.
Type of article: Article
Summary
PLANK'S MODEL WAS USED TO PREDICT THE FREEZING TIME FOR LEAN BEEF WITH THE TEMPERATURE FIXED AT 252 K (-21 DEG C) IN ALL SITUATIONS. THE ESTIMATES SHOWED THAT MAINTAINING A BALANCE BETWEEN THE PRODUCT SIZE, CONVECTIVE COEFFICIENT AND THE THERMOPHYSICAL PROPERTIES OF THE PACKAGE, IT WAS POSSIBLE TO OPTIMIZE THE FREEZING TIME. THIS MAY IMPROVE THE PRODUCT QUALITY OR LEAD TO A REDUCTION IN THE ENERGY CONSUMPTION.
Details
- Original title: [In Portuguese. / En portugais.]
- Record ID : 1987-0557
- Languages: Portuguese
- Source: Bol. ITAL - vol. 23 - n. 1
- Publication date: 1986
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
-
CHANGES IN THE QUALITY CHARACTERISTICS OF BEEF ...
- Author(s) : KRISTON A., KONCZ K.
- Date : 1986
- Languages : Hungarian
- Source: Hütöipar - vol. 32 - n. 4
View record
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MEAT FLAKING PROCESS IMPROVEMENTS OFFER OPPORTU...
- Date : 1984/01
- Languages : English
- Source: Quick frozen Foods int. - vol. 25 - n. 3
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-
Definition of the optimal freezing rate. 2. Inv...
- Author(s) : PETROVIC L., GRUJIC R., PETROVIC M.
- Date : 1993
- Languages : English
- Source: Meat Sci. - vol. 33 - n. 3
View record
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QUALITY DETERIORATION OF REFRIGERATED FOODS AND...
- Author(s) : MORENO J.
- Date : 1984
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 7 - n. 6
- Formats : PDF
View record
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THE EFFECT OF CHILLING TEMPERATURE AND CARCASS ...
- Author(s) : HEINZE P. H., NAUDE R. T., RENSBURG A. J. J. van
- Date : 1986
- Languages : English
View record