Share

Models for calculating of heat removal from poultry carcasses.

Author(s) : VEERKAMP C.

Summary

The models to calculate the engineering parameters for cooling, freezing and thawing processes for poultry and other foods products are available. However, the practical use of these models and the available programs are limited. This is partly the result of difficulties in applying the software and on the other hand due to the gap between knowledge and practice.

Details

  • Original title: Models for calculating of heat removal from poultry carcasses.
  • Record ID : 1999-1019
  • Languages: English
  • Source: Modelling of thermal properties and behaviour of foods during production, storage and distribution. Proceedings.
  • Publication date: 1997/06/23
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles from the proceedings (24)
See the conference proceedings

Indexing