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EFFECT OF AIR PARAMETERS ON THE MOISTURE LOSS OF MEAT ON CHILLING.

[In Russian. / En russe.]

Author(s) : FEDOROV V. G., IL'INSKIJ D. N., SCARBOVIJCUK A. M.

Type of article: Article

Summary

IT WAS ESTABLISHED THAT THE MOISTURE LOSS OF BEEF DECREASES WITH INCREASING COOLING AIR VELOCITY FOR FIXED VALUES OF MOISTURE LOSS AND SURFACE TEMPERATURE. THIS DECREASE IS MORE SIGNIFICANT AT THE BEGINNING OF THE CHILLING PROCESS. THE RESULTS OBTAINED CAN BE USED FOR THE SELECTION OF REGIME PARAMETERS AND THE SERIES PROGRAMMED REFRIGERATION PROCESSES FOR MEAT.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1986-0671
  • Languages: Russian
  • Source: Kholodilnaya Tekhnika - n. 3
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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