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THERMAL ASPECTS OF MEAT THAWING.

LES ASPECTS THERMIQUES DE LA DECONGELATION DES VIANDES.

Author(s) : VRINAT G.

Type of article: Article

Summary

IN THIS DETAILED ARTICLE ON INDUSTRIAL THAWING PROCESSES, THE AUTHOR FIRSTLY DEALS WITH THOSE INVOLVING AN EXTERNAL HEAT SOURCE (THAWING IN AIR, WATER OR BY CONTACT WITH A SOLID). HE ANALYZES HEAT TRANSFER DURING THAWING, DEFINES THE PARAMETERS AND DISCUSSES FORMULAE WHICH, FOR INSTANCE, ENABLE THAWING TIMES TO BE PREDICTED, WHICH HE THEN COMPARES WITH FREEZING TIMES. HE MENTIONS APPLICATIONS (PROGRAMMED WIND THAWING, VACUUM VAPOUR THAWING) AND PROCESSES INVOLVING HEAT GENERATION IN THE INTERNAL MASS OF THE PRODUCT (ESSENTIALLY MICROWAVE THAWING). J.R.

Details

  • Original title: LES ASPECTS THERMIQUES DE LA DECONGELATION DES VIANDES.
  • Record ID : 1991-0240
  • Languages: French
  • Source: Rev. gén. Froid - vol. 80 - n. 4
  • Publication date: 1990
  • Document available for consultation in the library of the IIR headquarters only.

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