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Study of freezing process and short-term storage of meat using electroconvection.

Number: pap. n. 215

Author(s) : BABAKIN B. S., VORONIN M. I., BELOZEROV G. A., et al.

Summary

The process of freezing and short-term storage (3 months) of meat with different autolysis development is examined; meat is processed in big food complexes using a low-power consuming method, in particular electroconvection. Comparative results of study of the processes of freezing and short-term storage of meat samples using the conventional method and a combined method of refrigeration with air electroconvection applied are cited. A significant shortening of duration of freezing process of meat at different autolysis using electroconvection as well as the increase of the external heat transfer coefficient were defined. Meat shrinkage reduced at freezing and short-term storage. Qualitative characteristics of meat were of high level.

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Format PDF

Pages: 6

Available

  • Public price

    20 €

  • Member price*

    Free

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

Details

  • Original title: Study of freezing process and short-term storage of meat using electroconvection.
  • Record ID : 30026297
  • Languages: English
  • Source: Proceedings of the 25th IIR International Congress of Refrigeration: Montréal , Canada, August 24-30, 2019.
  • Publication date: 2019/08/24
  • DOI: http://dx.doi.org/10.18462/iir.icr.2019.0215
  • Notes:

    PowerPoint presentation included to this paper.


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