ShareIndustrial cooling and freezing of meat produce.
Author(s) : MESZAROS L.
Summary
In the two studies presented in the paper, the effect of the temperature and velocity of the coolant medium on the necessary chilling- or freezing time and the resulting weight loss has been investigated. One of the studies shows the effect of the type of the process (air blast and cryogenic freezing), the other demonstrates the results of different conditions within a given equipment.
Details
- Original title: Industrial cooling and freezing of meat produce.
- Record ID : 1999-0998
- Languages: English
- Source: Modelling of thermal properties and behaviour of foods during production, storage and distribution. Proceedings.
- Publication date: 1997/06/23
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food engineering;
Meat and meat products - Keywords: Food; Meat; Chilling; Modelling; Freezing
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Validation of mathematical models for predictin...
- Author(s) : ARINDER P., BORCH E.
- Date : 1997/06/16
- Languages : English
- Source: Predictive Microbiology Applied to Chilled Foods Preservation
- Formats : PDF
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Development of a software package for analysing...
- Author(s) : WANG L. J., SUN D. W.
- Date : 2001/12/09
- Languages : English
- Source: Proceedings of the Second International Symposium on applications of modelling as an innovative technology in the agri-food chain. Model-IT 2001.
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REFERENCE ASSURANCE OF MATHEMATICAL MODELLING O...
- Author(s) : LATYSHEV V. P., TSIRULNIKOVA N. A., DALADA V. V.
- Date : 1990/09/24
- Languages : English
- Formats : PDF
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OPTIMIZING TECHNOLOGICAL PROCESSES OF MEAT COLD...
- Author(s) : CUMAK I. G., SAHNEVICH V. I., ONISCENKO V. P.
- Date : 1980/08
- Languages : Russian
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Heat and mass transfer model during vacuum cool...
- Author(s) : JIN T. X., LI G. L., GONG Y., et al.
- Date : 2007/08/21
- Languages : English
- Source: ICR 2007. Refrigeration Creates the Future. Proceedings of the 22nd IIR International Congress of Refrigeration.
- Formats : PDF
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