ShareTECHNICAL AND ECONOMIC ASSESSMENT OF HYDRO-AEROSOL CHILLING OF COOKED SAUSAGES.
[In Russian. / En russe.]
Author(s) : KALINICENKO O. N.
Type of article: Article
Summary
THE 5 MOST COMMON VARIATIONS OF HYDRO-AEROSOL CHILLING ARE EVALUATED. DATA ARE GIVEN ON EACH OF THEM AND ON THE SUPPLEMENTAL AIR CHILLING THAT ACCOMPANIES THIS FACTORS CONSIDERED INCLUDE: DURATION OF CHILLING, INTERNAL TEMPERATURE OF THE SAUSAGE AFTERWARD, TRANSMITTANCE, AMOUNTOF CAPITAL INVESTMENT AND REQUIREMENTS IN REFRIGERATION, ELECTRIC ENERGY AND WATER. M. C.
Details
- Original title: [In Russian. / En russe.]
- Record ID : 1991-0232
- Languages: Russian
- Source: Kholodilnaya Tekhnika - n. 1
- Publication date: 1990
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Meat and meat products
- Keywords: Spray; Meat; Chilling; Sausage; Meat product; Performance
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VITESSE DE REFROIDISSEMENT DES PRODUITS DE CHAR...
- Author(s) : REICHERT J. E., THUMEL H.
- Date : 1987
- Languages : French
- Source: Viandes Prod. carnés - vol. 8 - n. 2
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WATER SPRAYING TECHNOLOGY AND TECHNIQUE FOR COO...
- Author(s) : KALINICENKO O. N., DOVGALEV A. M., MOS'KIN N. K.
- Date : 1989
- Languages : Russian
- Source: Kholodilnaya Tekhnika - 9; 23-25; 2 fig.
View record
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RELATIONSHIP BETWEEN TEMPERATURE AND DEGREE OF ...
- Author(s) : GIRARD J. P., DANTCHEV S., CALDERON F.
- Date : 1983/05
- Languages : German
- Source: Fleischwirtschaft - vol. 63 - n. 5
View record
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GRINDING OF CONNECTIVE TISSUE AND TEMPERATURES ...
- Author(s) : AMBROSIADIS I., WIRTH F.
- Date : 1983
- Languages : German
- Source: Mitt.bl. Fleischforsch. Kulmb. - n. 80
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IMPROVEMENT TO THE COOLING SYSTEM FOR COOKED SA...
- Author(s) : EVREINOVA V. S.
- Date : 1989
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 9
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