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MODELLING THE EFFECT OF TEMPERATURE AND RELATIVE HUMIDITY FLUCTUATIONS ON WEIGHT LOSS IN RETAIL DISPLAY.
Author(s) : JAMES S. J.
Summary
CHANGES IN COLOUR, DUE TO EVAPORATION OF SURFACE WATER, OFTEN LIMIT THE TIME DURING WHICH MEAT PRODUCTS CAN BE KEPT IN REFRIGERATED DISPLAY CABINETS. RESEARCH WAS CARRIED OUT ON OPEN-TOP FREEZERS UNDER CONSTANT AND CONTROLLED AMBIENT CONDITIONS. A FINITE DIFFERENCE MATHEMATICAL MODEL, WAS USED TO CALCULATE THE HEAT AND MASS TRANSFER. IT INDICATES THAT, TOTAL WEIGHT LOSS DURING DISPLAY IS ONLY ALTERED BY THE MEAN DISPLAY CONDITIONS.
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Pages: 1988-3
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Details
- Original title: MODELLING THE EFFECT OF TEMPERATURE AND RELATIVE HUMIDITY FLUCTUATIONS ON WEIGHT LOSS IN RETAIL DISPLAY.
- Record ID : 1990-1438
- Languages: English
- Source: Refrigeration for food and people.
- Publication date: 1988/09/05
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Indexing
- Themes: Supermarkets, display cabinets
- Keywords: Open cabinet; Meat; Temperature variation; Display cabinet; Chilling; Weight loss; Modelling; Relative humidity; Colour
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