Share

Method for calculating weight loss in frozen meat during short-term storage.

[In Russian. / En russe.]

Author(s) : DEJNEGO G. P., KARABADZHAK V. N., ZABRODKIN E. V.

Type of article: Article

Summary

The authors have studied the deterioration process in frozen meat stored in cold rooms where turnover is rapid, and conclude that it is essential to consider the dynamics of the formation of the sublimated surface layer of meat. They propose a method for calculating the thickness of the sublimated layer and deterioration of meat during storage. They examine the variation with time of deterioration and thickness of the layer. The results of the theoretical study are compared with data from industrial tests. C.C.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1993-1457
  • Languages: Russian
  • Source: Kholodilnaya Tekhnika - n. 1
  • Publication date: 1992
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (149)
See the source

Indexing