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Thawing time of blocks of boneless or minced meats. Measure and prediction for different types of equipments.

Author(s) : FLORES E. S., BAZAN H. C., MECHELIS A. de, MASCHERONI R. H.

Type of article: Article

Summary

Thawing times of blocks were measured employing two usual types of processes: hot air in a prototype tunnel and water aspersion in a pilot thawer. Blocks were composed of boneless mutton or minced beef or a test substance (1% W/V agar gel in a 0.28 M aqueous solution of sodium chloride). A finite-difference numerical method is also presented, able to predict temperature profiles and thawing times for any type of meat block. Its results are compared against experimental thawing times (own and from bibliography), showing very good agreement. A simple and precise formula was obtained that is useful to predict thawing times under a wide range of possible working conditions in industrial thawers.

Details

  • Original title: Thawing time of blocks of boneless or minced meats. Measure and prediction for different types of equipments.
  • Record ID : 1994-1016
  • Languages: English
  • Source: Lat. am. appl. Res. - vol. 23 - n. 2
  • Publication date: 1993
  • Document available for consultation in the library of the IIR headquarters only.

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