Share

THE MEASUREMENT OF PRODUCT LOAD DURING THE COOLING, FREEZING AND THAWING OF MEAT AND MEAT PRODUCTS.

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

Type of article: Periodical article

Summary

A TEST RIG HAS BEEN DEVELOPED FROM WHICH PRACTICALCURVES CAN BE PRODUCED RELATING TO THE HEAT TRANSFER WITH TIME BETWEEN AN AIR STREAM AND A PARTICULAR MEAT PRODUCT. THE RIG CONSISTS OF A SMALL TUNNEL WITHIN A GUARDED ENVIRONMENT. BECAUSE OF THE IMPOSSIBILITY OF CALCULATING THE TRANSIENT HEAT FLOW THE METHOD APPLIED USES A CONSTANT HEAT EXTRACTION RATE BALANCED BY A VARIABLE HEAT INPUT (ELECTRIC HEATERS). COOLING, FREEZING AND THAWING CURVES HAVE BEEN PRODUCED FOR BACON PRODUCTS AT VARIOUS AIR SPEEDS AND TEMPERATURES. THE ACCURACY CLAIMED IS WITHIN ABOUT 10%. D.W.H.

Details

  • Original title: THE MEASUREMENT OF PRODUCT LOAD DURING THE COOLING, FREEZING AND THAWING OF MEAT AND MEAT PRODUCTS.
  • Record ID : 1982-1605
  • Languages: English
  • Source: Inst. Refrig. - 7 p.; 7 fig.; 12 ref.
  • Publication date: 1982/01/14
  • Document available for consultation in the library of the IIR headquarters only.

Links


See the source

Indexing