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VACUUM THAWING PROCESS FOR MEAT BLOCKS AND CUTS.

[In Russian. / En russe.]

Author(s) : JANUSKIN N. P.

Summary

DESCRIPTION OF A TEST STATION INCLUDING AN AIRTIGHT ROOM, A VACUUM PUMP AND A STEAM GENERATOR. IT CONTAINS A ROTATING HOLLOW DRUM. THE TESTED TEMPERATURES RANGE BETWEEN 288 AND 298 K (15 AND 25 DEG C) AND PRESSURES BETWEEN 1.8 AND 2.4 KPA. THE THAWING TIME FOR 14 TO 15 CM THICK BLOCKS DECREASES BY 30 TO 35% BY INCREASING THE TEMPERATURE FROM 288 TO 298 K, BUT LOSSES INCREASE BY 0.3 TO 3.5%. THE TEMPERATURE OF 290-292 K (17-19 DEG C) AND A PRESSURE OF 1.94-2.2 KPA ARE OPTIMUM CONDITIONS. THE THAWING OF BLOCKS IN A ROTATING DRUM ALLOWS THE THAWED BLOCKS TO BE DETACHED AND REDUCES TIME BY 25 TO 30%. THE RESULTS ARE COMPARABLE FOR CUTS.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1983-1831
  • Languages: Russian
  • Publication date: 1981/08/24
  • Source: Source: Proc. 27th eur. Meet. Meat Res. Work., Vienna
    vol. 1; C:29; 310-311; 1 fig.; 2 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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