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Practical investigations of two-stage bacon tempering.

Author(s) : BROWN T., GIGIEL A. J., SWAIN M. V. L., et al.

Type of article: Article, IJR article

Summary

Bacon has to be tempered (part-frozen) before it can be sliced in a high-speed slicing operation. Traditionally, the desired slicing temperature was achieved in a long single-stage process. Increasingly, a two-stage process of heat removal followed by temperature equalization is used to reduce processing time and weight loss. The objectives of the work described in this paper were: to provide practical design data for a two-stage bacon-slicing operation; to provide data that could be used in the development and verification of a model that would help optimize current and new tempering systems.

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Pages: 690-697

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Details

  • Original title: Practical investigations of two-stage bacon tempering.
  • Record ID : 2004-0261
  • Languages: English
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 26 - n. 6
  • Publication date: 2003/09

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