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THE REFRIGERATED STORAGE CONDITIONS NECESSARY FOR EXPORT CHEESE.
Author(s) : MILLER E. J.
Summary
THE REFRIGERATED CONDITIONS NECESSARY DURING THE PRODUCTION AND DISTRIBUTION OF NEW ZEALAND CHEDDAR CHEESE ARE DETAILED. A COMPARISON IS MADE OF THE MEASURED COOLING RATES AT THE CENTRE OF TWO CHEESE BLOCKS, WEIGHING 20 KG AND 320 KG AND THOSE PREDICTED BY A GRAPHICAL AND BY A NUMERICAL SOLUTION METHOD. IT IS SHOWN THAT NEITHER METHOD OF PREDICTION IS ABLE TO EXACTLY MODEL THE ACTUAL TEMPERATURE HISTORY BUT BOTH ARE SUFFICIENTLY ACCURATE FOR MOST PRACTICAL APPLICATIONS. AN INCOMPLETE UNDERSTANDING OF VARIATIONS IN BOTH THE HEAT CAPACITY AND THE THERMAL CONDUCTIVITY OF THE CHEESE IS CONSIDERED TO BE THE CAUSE OF THE DISCREPANCY.
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Details
- Original title: THE REFRIGERATED STORAGE CONDITIONS NECESSARY FOR EXPORT CHEESE.
- Record ID : 1983-1874
- Languages: English
- Source: Refrigeration of perishable products for distant markets.
- Publication date: 1982/01/26
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food engineering;
Milk and dairy products - Keywords: Cheddar; Calculation; Manufacture; Chilling; Dairy product; Cheese
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