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PREREQUISITES AND RESULTS OF OPTIMIZATION OF CHILLING AND FREEZING PROCESS IN MEAT INDUSTRY.

Author(s) : KUNIS J., RADESPIEL E.

Summary

THE APPLICATION OF THE PROGRAM SYSTEM < HSP 2. EXE > PERMITS A PRACTICE-RELEVANT SIMULATION OF CHILLING AND FREEZING PROCESSES WITH MEAT AND MEAT PRODUCTS. INVESTIGATIONS HAVE BEEN CONDUCTED ON THE CHILLING AND FREEZING OF CARCASS (PORK, BEEF) AND ON THE CHILLING OF SAUSAGES AND OTHER MEAT PRODUCTS.

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Details

  • Original title: PREREQUISITES AND RESULTS OF OPTIMIZATION OF CHILLING AND FREEZING PROCESS IN MEAT INDUSTRY.
  • Record ID : 1992-2317
  • Languages: English
  • Source: New challenges in refrigeration. Proceedings of the XVIIIth International Congress of Refrigeration, August 10-17, 1991, Montreal, Quebec, Canada.
  • Publication date: 1991/08/10
  • Document available for consultation in the library of the IIR headquarters only.

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