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Control of light-salt product refrigeration.
Author(s) : AKHREMCHIK O. L., SERDOBINZEV S. P.
Summary
The authors discuss how to control the cooling speed of these products. Cooling time (down to 5 deg C) does not exceed 10 hours. Temperature then falls by 0.3-0.4 deg C/hour. Equations are provided for figuring cooling time.
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Details
- Original title: Control of light-salt product refrigeration.
- Record ID : 1996-2965
- Languages: English
- Source: Refrigeration in Sea Transport - Today and in the Future
- Publication date: 1997
- Document available for consultation in the library of the IIR headquarters only.
Links
See other articles from the proceedings (31)
See the conference proceedings
Indexing
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Themes:
Food engineering;
Fish and fish product - Keywords: Cooling time; Chilling; Simulation; Curing; Fish
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Chilling of pork carcasses with time-variable c...
- Author(s) : DAUDIN J. D., KUITCHE A.
- Date : 1995/08/20
- Languages : English
- Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
- Formats : PDF
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Interdependency of product's temperature and co...
- Author(s) : KLUZA F.
- Date : 1996
- Languages : Polish
- Source: Chlodnictwo - vol. 31 - n. 12
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Recommended methods for food refrigeration proc...
- Author(s) : LOVATT S. J., MERTS I.
- Date : 1999/09/19
- Languages : English
- Source: 20th International Congress of Refrigeration: Refrigeration into the Third Millennium.
- Formats : PDF
View record
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Mathematical simulation of pork half-carcass co...
- Author(s) : ZELIBA Û. O., HARTCHENKO S. V., ONICHTCHENKO M. V.
- Date : 2008
- Languages : Russian
- Source: Holodil'na Tehnika i Tehnologiâ - n. 6
View record
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Modélisation de la cinétique de congélation des...
- Author(s) : MESSAHO D., HOURRANE S., BENADDI A.
- Date : 1993/05/03
- Languages : French
- Source: Contribution of Refrigeration to the Preservation of Quality in Fruit, Vegetables and Halieutic Products. Proceedings of the Symposium.
- Formats : PDF
View record