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EVAPORATIVE WEIGHT LOSS FROM UNWRAPPED MEAT AND FOOD PRODUCTS IN CHILLED DISPLAY CABINETS.

Author(s) : SWAIN M. V. L., JAMES S. J.

Summary

INVESTIGATIONS HAVE BEEN CARRIED OUT TO DETERMINE AIR TEMPERATURES, AIR VELOCITIES AND RELATIVE HUMIDITIES IN THREE MODERN CHILLED DISPLAY CABINETS (2 FORCED AIR, 1 GRAVITY CIRCULATION) AND WEIGHT LOSSES FROM 12 MEAT/FOOD PRODUCTS DURING A 6 HOUR DISPLAY PERIOD. TEMPERATURE: 280 TO 284 K (7 TO 11 DEG C) AND RELATIVE HUMIDITY (12 TO 45%) RANGES WERE MEASURED AROUND THE PRODUCTS. MEAN AIR VELOCITIES RANGED BETWEEN 0.11 AND 0.48 M/S. IN ALL THE CABINETS THERE WAS A SIGNIFICANT DIFFERENCE IN WEIGHT LOSS BETWEEN DIFFERENT PRODUCTS. THE WEIGHT LOSS IS THE LOWEST FOR SALAMI, AND THE HIGHEST FOR MINCED BEEF. IT DEPENDS ON THE TYPE OF CABINET. ONLY ONE CABINET ACHIEVED WEIGHT LOSSES OF LESS THAN 0.025 G/CM2 OVER 6 HOURS.

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Pages: 1986-3

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Details

  • Original title: EVAPORATIVE WEIGHT LOSS FROM UNWRAPPED MEAT AND FOOD PRODUCTS IN CHILLED DISPLAY CABINETS.
  • Record ID : 1988-0644
  • Languages: English
  • Publication date: 1986/09/10
  • Source: Source: Proc. Bristol Meet., IIR/C. R. Réun. Bristol, IIF
    1986-3; 415-425; fig.; tabl.; 6 ref.; discuss.

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