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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.
Links
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Indexing
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Themes:
Food engineering;
Meat and meat products - Keywords: Thawing; Meat; Beef; Simulation; Meat product; Process; Pork; Freezing; Pork product
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- Author(s) : DELGADO A. E., SUN D. W.
- Date : 2001/12/09
- Languages : English
- Source: Proceedings of the Second International Symposium on applications of modelling as an innovative technology in the agri-food chain. Model-IT 2001.
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- Date : 2005/05/02
- Languages : English
- Source: Proceedings of the Third International Symposium on applications of modelling as an innovative technology in the agri-food chain. Model-IT 2005.
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Actions to reduce losses of meat and meat produ...
- Author(s) : KORECHKOV V. N., LAPCHIN V. A., KORECHKOV S. V.
- Date : 2004/12/06
- Languages : Russian
- Source: Refrigeration industry in the 21st century + CD-ROM.
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