ShareSummary
The paper presents the results of numerical calculations relating to the influence of air temperature and velocity on the shrinkage (mass loss) of beef meat during air blast freezing. Experimental tests were carried out on the influence of air temperature and velocity on the cross-section temperature distribution and cryoscope temperature, as well as shrinkage, in a food-imitating substance.
Details
- Original title: Badania teoretyczne i eksperymentalne nad wplywem parametrów powietrza na efekty owiewowego zamrazania produktów.
- Record ID : 2004-0786
- Languages: Polish
- Source: Chlodnictwo - vol. 37 - n. 9
- Publication date: 2002
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Meat and meat products
- Keywords: Shortening; Cold air; Meat; Research; Beef; Parameter; Freezing
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RELATIONSHIP OF MITOCHONDRIA AND SARCOPLASMIC R...
- Author(s) : CORNFORTH D., PEARSON A., MERKEL R.
- Date : 1980
- Languages : English
- Source: Meat Sci. - vol. 4 - n. 2
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THE MECHANISM OF COLD SHORTENING.
- Author(s) : JEACOCKE R. E.
- Date : 1986/09/10
- Languages : English
- Formats : PDF
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INFLUENCE DU POIDS, DE LA CONFORMATION ET DE L'...
- Author(s) : LETANG G., SORNAY J., VALIN C.
- Date : 1983/09
- Languages : French
- Source: Ind. aliment. agric. - vol. 100 - n. 9
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ELECTRICAL STIMULATION AGAINST THE COLD SHORTEN...
- Author(s) : SIELAFF H.
- Date : 1983
- Languages : German
- Source: Fleisch - vol. 37 - n. 2
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Freezing as a tool to prevent cold-shortening i...
- Author(s) : TREVISANI M., LOSCHI A. R., SEVERINI M.
- Date : 1998/02
- Languages : English
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