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PREDICTION OF MASS LOSSES DURING MEAT COOLING.

[In Spanish. / En espagnol.]

Author(s) : CALIFANO A. N., CALVELO A.

Type of article: Article

Summary

THE AA. PRESENT A MODEL OF HEAT AND MASS TRANSFER AND COMPARE ITS RESULTS WITH THOSE OF EXPERIMENTS BY OTHER AUTHORS (BEEF AND MUTTON). THE MODEL IS INDEPENDANT OF THE SHAPE OF THE MEAT PIECE AND INCLUDES AS PARAMETERS THE PROPORTIONS OF BONE AND FAT. IT HAS BEEN ASSUMED THAT THE EFFECT OF AIR VELOCITY ON MASS LOSSES WAS NEGLIGIBLE. THE MAIN ADVANTAGES OF THE MODEL ARE: 1. A GEOMETRICAL ANALYSIS OF THE PIECE AND A DETERMINATION OF ITS HEAT TRANSFER COEFFICIENTS ARE NOT NECESSARY. 2. THE MODEL IS ANALYTIC AND MAKES IT POSSIBLE TO CALCULATE THE EFFECT OF EACH VARIABLE SEPARATELY. FOR HEAVY PIECES A CORRECTION FACTOR MUST BE USED IN ORDER TO TAKE INTO ACCOUNT THE INTERNAL THERMAL RESISTANCES. THIS FACTOR CONTAINS A CONSTANT TO BE DETERMINED FROM EXPERIMENTAL DATA. THE AA. HAVE ESTABLISHED A DIAGRAM WHICH GIVES THE MASS LOSSES OF A 60 KG PIECE FOR VARIOUS AIR TEMPERATURES AND RELATIVE HUMIDITIES, IN THE CASE OF COOLING FROM 306 TO 273 K (33 TO 0C). TION OF MASS LOSSES WHEN AIR TEMPERATURE IS LOWER) IS MORE IMPORTANT THAN THAT OF RELATIVE HUMIDITY. J.G.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1982-0467
  • Languages: Spanish
  • Source: Ind. carn. latinoam. - vol. 7 - n. 30
  • Publication date: 1980
  • Document available for consultation in the library of the IIR headquarters only.

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