ShareLINE CHILLING OF BEEF CARCASES: THE SELECTION OF COOLING REGIMES AND THE PREDICTION OF PERFORMANCE.
Author(s) : DRUMM B. L., JOSEPH R. L., MCKENNA B. M.
Type of article: Book chapter
Summary
DURING THE CONTINUOUS CHILLING PROCESS, CARCASES ARE SLOWLY CONVEYED ALONG A TUNNEL THROUGH SUCCESSIVE ZONES OF VARIABLE AIR TEMPERATURE AND SPEED. THE OPTIMUM CONDITIONS FOR CARCASE QUALITY AND ENERGY SAVING, ARE RESOLVED. (Bibliogr. int. CDIUPA-CNRS, FR., 89-210-252570.
Details
- Original title: LINE CHILLING OF BEEF CARCASES: THE SELECTION OF COOLING REGIMES AND THE PREDICTION OF PERFORMANCE.
- Record ID : 1990-1093
- Languages: English
- Source: In: Food Prop. Comput.-aided Eng. Food Process. Syst., Kluwer Acad. Publ. - 1989; 125-130; 4 ref.
- Publication date: 1989
Links
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Indexing
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Themes:
Food engineering;
Meat and meat products - Keywords: Calculation; Meat; Tunnel; Chilling; Beef; Air; Energy saving
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