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Improved understanding of the chilling, freezing and thawing of meat and meat products through thermal analysis and measurement.

Author(s) : BAILEY C.

Type of monograph: Thesis

Summary

This thesis describes the various research programmes that were set up to provide the design and operating data, such as factors affecting throughput rates, product yield, energy costs and the criteria for optimal organoleptic quality. Extract from the table of contents: rate controlling factors; development of analytical and finite difference models for prediction of heat and mass transfer; design and development of dedicated pilot plants for experiment data; investigations (primary chilling; chilling of beef carcasses; product loads for beef carcass chilling); freezing (determination of freezing time of boxed meat blocks; freezing and thawing times in the centre of blocks of meat by measurement of surface temperature; effect of surface freezing on centre temperature; measurement of product load during cooling, freezing and thawing); thawing (air, water, and vacuum thawing of frozen pork legs; air and vacuum thawing of unwrapped boneless meat blocks; air thawing of lamb carcasses); frozen storage (influence of slaughter weight on the stability of pork sides in frozen storage); retail display prediction of weight loss from unwrapped chilled meat in retail display; refrigeration of baked foodstuffs; optimization of environmental conditions for unwrapped chill foods on display).

Details

  • Original title: Improved understanding of the chilling, freezing and thawing of meat and meat products through thermal analysis and measurement.
  • Record ID : 2002-3239
  • Languages: English
  • Publication: South bank univ. - United kingdom/United kingdom
  • Publication date: 2001/11
  • Source: Source: 127 p. (21 x 29.7); fig.; tabl.; ref.
  • Document available for consultation in the library of the IIR headquarters only.

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