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PROCESS DESIGN DATA FOR BEEF CHILLING.

Author(s) : JAMES S. J., BAILEY C.

Type of article: Article, IJR article

Summary

EFFECTS OF ENVIRONMENTAL AND CARCASS VARIABLES ON RATE OF CHILLING AND EVAPORATIVE WEIGHT LOSS IN SINGLE-STAGE AIR CHILLING SYSTEMS ARE DESCRIBED IN DETAIL. DATA ARE ALSO PRESENTED ON THE PRODUCT LOADS PRODUCED THAT ARE ENCOUNTERED WHEN COOLING BEEF SIDES IN SUCH SYSTEMS. USING CONVENTIONAL SINGLE-STAGE CHILLING REGIMES IT IS EVIDENT THAT ONLY RELATIVELY LIGHT (LESS THAN 105 KG), LEAN BEEF SIDES CAN BE COOLED TO 280 K (7 DEG C) IN THE DEEP TISSUE DURING A 24 H, WHILST EVAPORATIVE LOSSES ARE OF THE ORDER OF 2%. ACCELERATED AND SPRAY CHILLING SYSTEMS ARE DESCRIBED WHICH PRODUCE SUBSTANTIAL REDUCTIONS IN BOTH CHILLING TIME AND WEIGHT LOSS.

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Pages: 42-49

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Details

  • Original title: PROCESS DESIGN DATA FOR BEEF CHILLING.
  • Record ID : 1989-1881
  • Languages: English
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 12 - n. 1
  • Publication date: 1989

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