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MEAT THAWING PROCESSES.

DIFFERENTS PROCEDES DE DECONGELATION DES VIANDES.

Author(s) : MINAULT H.

Type of article: Article

Summary

THE PHYSICAL, CHEMICAL OR PHYSICOCHEMICAL, BIOLOGICAL AND MICROBIOLOGICAL PROCESSES INVOLVED DURING THE THAWING OF MEAT ARE SUMMARIZED AND FRENCH REGULATIONS ABOUT THAWING, WHICH CAN BE DONE EITHER BY EXTERNAL OR INTERNAL HEATING, USING THE ELECTRIC PROPERTIES OF MEAT ARE SURVEYED. IN THE FORMER CASE, THE FOLLOWING THAWING PROCESSES CAN BE USED: IN A CONVENTIONAL COLD ROOM AT 277 K (4 DEG C) ; BY HOT AIR BLOWN IN A TUNNEL, A PROCESS FOR WHICH THE AUTHOR, WHO DEVELOPED IT, GIVES AN EXAMPLE ; UNDER PARTIAL VACUUM BY STEAM (APV TYPE) ; WITH STEAM, IN WATER, BY CONTACT HEAT TRANSFER. IN THE CASE OF INTERNAL HEATING, THIS IS DONE IN STATIC ROOMS OR IN MICROWAVE TUNNELS WITH CONTINUOUSLY PROGRESSING BELTS. G.G.

Details

  • Original title: DIFFERENTS PROCEDES DE DECONGELATION DES VIANDES.
  • Record ID : 1984-1046
  • Languages: French
  • Source: Rev. gén. Froid - vol. 73 - n. 6
  • Publication date: 1983
  • Document available for consultation in the library of the IIR headquarters only.

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