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ENERGY SAVINGS IN FREEZING AND HOT BONING.

[In German. / En allemand.]

Author(s) : WOLTERSDORF W.

Type of article: Article

Summary

RESULTS OF A STUDY OF THE MEASUREMENT OF ENERGY CONSUMPTION AND OF FREEZING RATE FOR THE SAME PLANT AND VARIOUS FREEZING TEMPERATURES TILL DEFINED CORE TEMPERATURES ARE REACHED. THE CORE TEMPERATURES OF PRODUCTS FOR WHICH THE FREEZING PROCESS CAN BE INTERRUPTED AND MEAT STORED AT 255 K (-18 DEG C) WERE ALSO DETERMINED. R.R.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1983-1380
  • Languages: German
  • Source: Mitt.bl. Fleischforsch. Kulmb. - n. 76
  • Publication date: 1982
  • Document available for consultation in the library of the IIR headquarters only.

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