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Geometry, cooling rates and weight losses during pig chilling.

Author(s) : COULTER S., PHAM Q. T., MCNEIL I., MCPHAIL N. G.

Type of article: Article, IJR article

Summary

Experiments were carried out to study the cooling rate and weight loss from whole, split and quartered pig carcasses under typical Australian air chilling conditions. Simple geometric and heat and mass transfer models were compared with data. The cooling rate was primarily influenced by the type of carcass (whole, split or quartered), which was in turn determined by carcass weight and fatness. A simple geometric model, using a sphere, underpredicted the cooling times with an average error of 6%. There were no statistically significant variations in weight loss due to air velocity.

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Pages: 456-464

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Details

  • Original title: Geometry, cooling rates and weight losses during pig chilling.
  • Record ID : 1997-2226
  • Languages: English
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 18 - n. 7
  • Publication date: 1995/09

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