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THE EFFECT OF SURFACE FAT LAYERS ON THE CHILLING TIME OF MEAT.
Author(s) : JAMES S. J., SWAIN M. J.
Summary
THE EFFECT ON COOLING TIMES OF MORE OR LESS THICK FAT LAYERS AT THE SURFACE OF MEAT BLOCKS WAS STUDIED WITH THE USE OF A MATHEMATICAL MODEL OF THERMAL FLOW. THE RESULTS SHOW THAT A 1.5 CM THICK FAT LAYERMAY INCREASE UP TO 82% THE COOLING TIMES OF MEAT BLOCKS ONLY 4 CM THICK, IN SPITE OF HIGH SURFACE HEAT TRANSFER COEFFICIENTS. ON 16 CM THICK BLOCKS, 3 H 10 AND 4 H 10 MORE ARE REQUIRED.
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Pages: 473-478
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Details
- Original title: THE EFFECT OF SURFACE FAT LAYERS ON THE CHILLING TIME OF MEAT.
- Record ID : 1985-1996
- 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.
Links
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Indexing
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Themes:
Food engineering;
Meat and meat products - Keywords: Calculation; Lipid; Meat; Half-cooling time; Chilling
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