ShareTESTING OF TEMPERATURE DIFFERENCES IN PIECES OF MEAT COOLED IN COLD ROOMS.
[In Polish. / En polonais.]
Author(s) : ADAMCZEWSKI J., WIEJACKI Z., ZELAZNY J.
Type of article: Article
Summary
RESULTS OF TESTS ON TEMPERATURE DIFFERENCES IN MEAT COOLED IN COLD ROOMS ARE PRESENTED. CALCULATING THE AVERAGE TEMPERATURE OF COOLED MEAT MADE IT POSSIBLE TO CALCULATE THE AVERAGE TEMPERATURE IN THE ROOM, THUS HELPING TO DETERMINE THE POWER REQUIRED FOR THIS PROCESS.
Details
- Original title: [In Polish. / En polonais.]
- Record ID : 1991-1632
- Languages: Polish
- Source: Chlodnictwo - vol. 25 - n. 9
- Publication date: 1990
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food engineering;
Meat and meat products - Keywords: Calculation; Meat; Heat transfer; Chilling
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HEAT AND MASS TRANSFER IN CHILLING AND STORAGE ...
- Author(s) : DAUDIN J. D., SWAIN M. V. L.
- Date : 1990
- Languages : English
- Source: J. Food Eng. - vol. 12 - n. 2
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Heat and mass transfer coefficients during the ...
- Author(s) : TOCCI A. M., MASCHERONI R. H.
- Date : 1995
- Languages : English
- Source: J. Food Eng. - vol. 26 - n. 2
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PREDICTION OF MASS LOSSES DURING MEAT CHILLING.
- Author(s) : CALIFANO A., CALVELO A.
- Date : 1980
- Languages : Spanish
- Source: Ind. carn. latinoam. - vol. 7 - n. 30
View record
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Heat and mass transfer during beef carcass chil...
- Author(s) : MALLIKARJUNAN P., MITTAL G. S.
- Date : 1994
- Languages : English
- Source: J. Food Eng. - vol. 23 - n. 3
View record
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CHILLING TIME ESTIMATES FOR COOKED ROAST BEEF W...
- Author(s) : NOLAN E. J.
- Date : 1986/11
- Languages : German
- Source: Fleischwirtschaft - vol. 66 - n. 11
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