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The heat pipe and its potential for enhancing the freezing and thawing of meat in the catering industry.

Author(s) : JAMES C., JAMES S. J.

Type of article: Article, IJR article

Summary

The rate of freezing and especially thawing of meat is limited by its poor thermal conductivity. Providing a high conductivity path to the thermal centre of the meat is a potential method of overcoming this problem. The aim of this research is to investigate the feasibility of using heat pipes to increase freezing and thawing rates in meat joints. Two sizes of heat pipe were used on a number of assorted joints of varying weights under catering conditions of freezing and thawing. It was found that by using a heat pipe a saving in time of up to 42% could be produced when freezing and up to 55% when thawing.

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Format PDF

Pages: 414-424

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Details

  • Original title: The heat pipe and its potential for enhancing the freezing and thawing of meat in the catering industry.
  • Record ID : 2000-2001
  • Languages: English
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 22 - n. 5
  • Publication date: 1999/08

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