Share

IIR document

PRODUCT CHARACTERISTICS GOVERNING HEAT TRANSFER DURING CHILLING.

Author(s) : MORLEY M. J.

Summary

THE THERMOPHYSICAL PROPERTIES CONTROLLING THE TRANSFER OF HEAT THROUGH DIFFERENT TISSUE-COMPONENTS OF MEAT ARE CONSIDERED, AND NEW SPECIFIC HEAT DATA PRESENTED. PARTICULAR ATTENTION IS DRAWN TO THE TIME-DEPENDENCE OF THE PROPERTIES OF ADIPOSE TISSUE, A PHENOMENON NOT GENERALLY REALISED, WHICH NECESSITATES FOR ACCURATE CHILLING RATE PREDICTIONS, THE USE OF THERMAL DATA OBTAINED DURING COOLING UNDER SIMILAR CONDITN THE MAJOR INFLUENCE THAT THE PRODUCT'S WATER ACTIVITY CAN HAVE ON HEAT TRANSFER FROM ITS EVAPORATING SURFACE TO A COOLING AIR STREAM IS DEMONSTRATED.

Available documents

Format PDF

Pages: 1986-3

This document is to be digitised and will be available within 10 working days

  • Public price

    20 €

  • Member price*

    Free

* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).

Details

  • Original title: PRODUCT CHARACTERISTICS GOVERNING HEAT TRANSFER DURING CHILLING.
  • Record ID : 1988-1065
  • Languages: English
  • Publication date: 1986/09/10
  • Source: Source: Proc. Bristol Meet., IIR/C. R. Réun. Bristol, IIF
    1986-3; 375-380; 3 fig.; 1 tabl.; 6 ref.; discuss.
  • Document available for consultation in the library of the IIR headquarters only.

Indexing