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EVALUATION OF THE THAWING TIME OF FROZEN MEAT BLOCKS.

[In German. / En allemand.]

Author(s) : TÄNDLER

Type of article: Article

Summary

P. G. CREED AND S. J. JAMES CHECKED THE THAWING TIME FROM 243 TO 273 K (-30 TO 0 DEG C) OF 13 AND 16 MN THICK BLOCKS, USING 8 DIFFERENT THAWING PROCESSES. THE TIMES RANGED BETWEEN ABOUT 40 TO 150 HRS. THEY ELABORATED A RATHER COMPLEX FORMULA FOR CALCULATING THE THAWING TIME OF THESE BLOCKS, ALLOWING FOR THE BLOCK THICKNESS, THE TEMPERATURE OF THE THAWING MEDIUM AND THE HEAT TRANSFER COEFFICIENT FOR EACH THAWING PROCESS. R.R.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1986-1504
  • Languages: German
  • Source: Mitt.bl. Fleischforsch. Kulmb. - n. 89
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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