ShareTHAWING AND TEMPERING OF FROZEN MEAT.
Author(s) : JAMES S. J., BAILEY C.
Type of article: Book chapter
Summary
COMPARISON OF THAWING TIMES OF MEAT BLOCKS (27 KG, 15 CM THICKNESS) WITH CONDUCTION SYSTEMS AND WITH A PILOT PLANT USING MICROWAVES AND VACUUM. PERFORMANCE OF A MICROWAVE TEMPERING UNIT. MICROWAVE TEMPERING (BEING QUICKER) IS AN EXCELLENT ALTERNATIVE TO AIR TEMPERING.
Details
- Original title: THAWING AND TEMPERING OF FROZEN MEAT.
- Record ID : 1990-0665
- Languages: English
- Source: In: Prog. Food Preserv. Process., Ceria - vol. 1
- Publication date: 1988
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Meat and meat products
- Keywords: Thawing; Microwave; Vacuum; Meat; Thawing time; Frozen food
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MATHEMATICAL MODELLING OF MICROWAVE THAWING BY ...
- Author(s) : TAOUKIS P.
- Date : 1987
- Languages : English
View record
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DIFFERENTS PROCEDES DE DECONGELATION DES VIANDES.
- Author(s) : MINAULT H.
- Date : 1983
- Languages : French
- Source: Rev. gén. Froid - vol. 73 - n. 6
View record
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LES ASPECTS THERMIQUES DE LA DECONGELATION DES ...
- Author(s) : VRINAT G.
- Date : 1990
- Languages : French
- Source: Rev. gén. Froid - vol. 80 - n. 4
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LOW POWER MICROWAVE THAWING OF ANIMAL FOODS.
- Author(s) : OHLSSON T.
- Date : 1984
- Languages : English
- Source: In: Therm. Process. Qual. Foods, Elsevier - 579-584; 4 fig.; 6 ref.
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Prediction of thawing time of cooked cured meat.
- Author(s) : DELGADO A. E., SUN D. W.
- Date : 2001/12/09
- Languages : English
- Source: Proceedings of the Second International Symposium on applications of modelling as an innovative technology in the agri-food chain. Model-IT 2001.
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