Share

PERFECTING THE THAWING PROCESS FOR MEAT AND MILK PRODUCTS.

[In Russian. / En russe.]

Author(s) : ABDEL-AAL F. I., MALOVA N. D.

Type of article: Article

Summary

AFTER A SHORT DESCRIPTION OF THE EQUIPMENT AND PROCESSES CURRENTLY AVAILABLE, THE AUTHORS TELL OF RESEARCH THAT WAS DONE ON THE THAWING PROCESS FOR MEAT, MEAT PRODUCTS, BUTTER AND COTTAGE CHEESE IN ORDER TO IMPROVE EQUIPMENT AND REDUCE COSTS THEY FOUND THAT THE MOST RATIONAL PROCESS WAS THROUGH THE USE OF DECENTRALIZED MACHINES WHICH CAN ALLOW FOR THE TECHNOLOGICAL PARTICULARITIES OF PRODUCT THAWING. THIS IS MADE POSSIBLE BY THE USE OF HOT-AIR FANS AND ADJUSTABLE AIR-DIFFUSERS. FORMULAE ARE GIVEN FOR AIR VELOCITY FROM AN AIR-DIFFUSER AND FOR AIR CHANGES. DRAWINGS ARE PROVIDED OF A HOT-AIR FAN WITH INJECTION HUMIDIFIER, OF AN AIR-DIFFUSER, AND OF THE DISTRIBUTION OF EQUIPMENT IN A THAWING TUNNEL. M. C.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1990-2366
  • Languages: Russian
  • Source: Molocn. Mjasn. Prom. - n. 6
  • Publication date: 1989
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (1)
See the source

Indexing