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Evaluation of chilling time shape factors through the use of three-dimensional surface modelling.

Author(s) : CROCOMBE J. P., LOVATT S. J., CLARKE R. D.

Summary

In an attempt to reduce the cost and time required to find the shape factors to be used for the calculation of chilling time, a three-dimensional laser scanning technique was used to digitise the surfaces of several types of meat cut from carcasses of different sizes and weights. Mathematical surface models were then fitted to the digitised surface data. The critical dimension, cross-sectional area and volume data required to evaluate chilling time shape factors were obtained directly from the surface model, and the shape factors were calculated. These shape attributes could then be correlated with cut weight and carcass weight.

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Details

  • Original title: Evaluation of chilling time shape factors through the use of three-dimensional surface modelling.
  • Record ID : 2000-1413
  • Languages: English
  • Source: 20th International Congress of Refrigeration: Refrigeration into the Third Millennium.
  • Publication date: 1999/09/19

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