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SHOCK CHILLING OF MEAT.

[In Czech. / En tchèque.]

Author(s) : KLAZAR L.

Type of article: Article

Summary

CHILLING OF MEAT CARCASSES IS ANALYZED AS A NONSTATIONARY PROCESS, DEPENDING ON SURFACE HEAT REMOVAL AND HEAT CONDUCTION RATE IN MEAT PIECE MASS PROPER. THE CHILLING RATE CAN BE INCREASED BY OPTIMIZING THE CHILLING COOLANT TEMPERATURE AND INTENSITY OF HEAT REMOVAL FROM MEAT SURFACE QUALITY, THE REMAINING TWO PARAMETERS, IE MEAT PIECE GEOMETRY AND ITS PHYSICAL PROPERTIES BEING INDIVIDUALLY GIVEN. THE LIMIT OF COOLANT TEMPERATURE LOWERING IS THE RISK OF SURFACE FROST DAMAGE. A CALCULATION MODEL OF CHILLING IS SUGGESTED FOR EXTREME (MINIMUM-MAXIMUM) VALUES AND FOR A DESIGN PROJECT VALUE OF HEAT REMOVAL, FROM WHICH THE NECESSARY REFRIGERATING CAPACITY IS DERIVED. THE PROCESS OF HUMIDITY LOSS CAN BE ESTIMATED IN A SIMILAR WAY.

Details

  • Original title: [In Czech. / En tchèque.]
  • Record ID : 1986-1948
  • Languages: Czech
  • Source: Prum. Potravin - vol. 37 - n. 2
  • Publication date: 1986
  • Document available for consultation in the library of the IIR headquarters only.

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