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FREEZING MEAT WITH ELECTRO-CONVECTIVE AIR CIRCULATION.

[In Russian. / En russe.]

Author(s) : ROGOV I. A., BABAKIN B. S., BOVKUN M. R.

Type of article: Article

Summary

TO INTENSIFY HEAT EXCHANGES IN COLD PROCESSING OF MEAT, THE AUTHORS PROPOSE ELECTRO-CONVECTIVE AIR CIRCULATION. THEY TESTED IT WITH BEEF AND PORK-SAUSAGE MEAT. BECAUSE OF THE INTENSIVE MOVEMENT OF THE IONIZED AIR AROUND THE MEAT, ITS SURFACES COOLED TO 273 K (0 DEG C) 1.2 TO 3.2 TIMES FASTER THAN THOSE OF THE CONTROL SAMPLE, COOLED WITH NATURAL CONVECTION. BELOW 268 K (-5 DEG C) THE ELECTRO-CONVECTIVE EFFECT IS BASED ON THE FORMED ICE'S ACTING AS BOTH A SEIODCNCI. THUS, THE SURFACES OF THE EXPERIMENTAL SAMPLE REACHED 255 K (-18 DEG C) 2 TO 3 TIMES FASTER THAN THOSE OF THE CONTROL SAMPLES. EFFECTIVE FREEZING TIME WAS 1.3 TO 3 TIMES SHORTER FOR THE BEEF AND 1.8 TO 3 TIMES SHORTER FORTHE PORK. MOREOVER, THE OVERALL NUMBER OF MICRO-ORGANISMS AND BACTERIA OF THE INTESTINAL BACILLUS GROUP WAS REDUCED. OTHER ADVANTAGES LISTED ARE: LOWER ENERGY COSTS AND LESS WEIGHT LOSS IN UNPACKAGED FOODS.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1991-1638
  • Languages: Russian
  • Source: Molocn. Mjasn. Prom. - n. 5
  • Publication date: 1990
  • Document available for consultation in the library of the IIR headquarters only.

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