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Refrigerating treatment of meat products with application of electroconvection.
Author(s) : BABAKIN B. S., VYGODIN V. A.
Summary
The paper deals with the environmentally friendly and energy-saving methods for refrigerating treatment of meat products using an electrophysical method. The methods elaborated by the authors make it possible to reduce the duration of the processing of meat products by up to 60% at the expense of increasing the surface coefficient of heat transfer, to decrease energy consumption by up to 30% and weight loss by up to 20% compared with traditional methods. During refrigerating treatment of meat products, bacterial contamination is decreased. The methods elaborated have been patented in the Russian Federation.
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Details
- Original title: Refrigerating treatment of meat products with application of electroconvection.
- Record ID : 2004-2348
- Languages: English
- Source: 21st IIR International Congress of Refrigeration: Serving the Needs of Mankind.
- Publication date: 2003/08/17
Links
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Indexing
- Themes: Meat and meat products
- Keywords: Heat transfer coefficient; Meat; Treatment; Chilling; Meat product; Performance; Electric field
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- Date : 1996/10
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