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Heat and mass transfer coefficients during the refrigeration, freezing and storage of meats, meat products and analogues.

Author(s) : TOCCI A. M., MASCHERONI R. H.

Type of article: Article

Summary

The existing bibliographical data on heat and mass transfer coefficients during refrigeration, freezing and storage of meat and meat products were reviewed. Heat transfer coefficients for meat balls and hamburgers were determined experimentally in a prototype belt freezer. Measurements were carried out at different air velocities and directions of air flow. In each case, the coefficients thus obtained were correlated with working conditions. Mass transfer data for the preceding cases were calculated from the heat transfer coefficients.

Details

  • Original title: Heat and mass transfer coefficients during the refrigeration, freezing and storage of meats, meat products and analogues.
  • Record ID : 1996-2317
  • Languages: English
  • Source: J. Food Eng. - vol. 26 - n. 2
  • Publication date: 1995
  • Document available for consultation in the library of the IIR headquarters only.

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