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MEAT INDUSTRY REFRIGERATION: THE CHILLING EQUATION.

Author(s) : INFANTE FERREIRA C. A., KORTENBACH J. M. H.

Type of article: Article

Summary

THE EFFECT OF AIR VELOCITY, TEMPERATURE AND RELATIVE HUMIDITY ON COOLING TIMES OF MEAT CARCASSES IS DISCUSSED AND SYSTEMS TO REDUCE WEIGHT LOSS SUCH AS ACCELERATED CHILLING SYSTEMS ARE REVIEWED AND DETAILS GIVEN OF EVAPORATOR DESIGN TO MEET THESE REQUIREMENTS. G.R.S.

Details

  • Original title: MEAT INDUSTRY REFRIGERATION: THE CHILLING EQUATION.
  • Record ID : 1991-1213
  • Languages: English
  • Publication date: 1990
  • Source: Source: Refrig. Air Cond.
    vol. 94; n. 1109; 1990.08; 47-48; 1 fig.; 1 tabl.; 6 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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