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TECHNIQUES OF REFRIGERATION AND THAWING OF MEAT.

Author(s) : DUIVEN J. E., WENDLER K.

Summary

IN ORDER TO MINIMISE ENERGY CONSUMPTION, AIR COOLING AND CIRCULATION CAN BE REDUCED FOR OBTAINING A CORE TEMPERATURE OF 271 K (-2 DEG C). THE FREEZING PROCESSUS CAN BE CONSIDERED AS TERMINATED AT A CORE TEMPERATURE OF 263 K (-10 DEG C), IF STORAGE IS AT 255 K(-18 DEG C), BUT ENERGY SAVINGS ARE NOT SIGNIFICANT. MORE ENERGY IS SAVED BY FILLING FREEZING ROOMS AT MAXIMUM AND BY APPLYING AN INDIVIDUAL FREEZING PROGRAM. THERE ARE MORE PROBLEMS FOR THAWING. IT IS DONE AT 288 K (15 DEG C) AT 90-95% RH. UNDER THESE CONDITIONS, BEEF QUARTERS WEIGHING ABOUT 100 KG ARE THAWED IN 36-40 HRS. THE THAWING PROCESS IS COMPLETED BY COOLING OF AIR TO 273 K (0 DEG C). THE WEIGHT LOSS IS LIMITED TO 1% OR LESS. THAWING SHOULD BE CONTROLLED BY EXPERIENCED PERSONNEL.

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Pages: 647-653

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Details

  • Original title: TECHNIQUES OF REFRIGERATION AND THAWING OF MEAT.
  • Record ID : 1985-2475
  • Languages: English
  • Source: [Refrigeration serving humanity]. Proceedings of the XVIth international Congress of Refrigeration.
  • Publication date: 1983/08/07
  • Document available for consultation in the library of the IIR headquarters only.

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