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HEAT AND MASS TRANSFER IN THE FREEZING OF MEAT SEMI-CARCASSES.

[In Russian. / En russe.]

Author(s) : SKARBOVIJCUK A. M.

Type of article: Article

Summary

THE AUTHORS PRESENT THE RESULTS OF A STUDY ON HEAT AND MASS TRANSFER CHARACTERISTICS IN THE FREEZING OF BEEF SIDES IN MODERNISED COLD STORES AT THE ZITOMIR MEAT COMBINE: HEAT FLUX DENSITY, MASS FLUX AND SURFACE EXCHANGE COEFFICIENTS WITH THE SURFACE OF SIDES ; INTERNAL AND SURFACE TEMPERATURE FIELDS. THE EFFICIENCY OF MODERNISING IS CONFIRMED: FREEZING TIME DECREASED TO 22 HRS ; WEIGHT LOSS DOES NOT EXCEED THESTANDARD.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1989-1024
  • Languages: Russian
  • Source: Kholodilnaya Tekhnika - n. 3
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

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