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Durée de réfrigération et coefficients de transfert de chaleur du tylose : incidences de la disposition dans l'emballage.

Chilling time and heat transfer coefficients for blocks of Tylose depending on the placement and packaging.

Auteurs : AUNE E. J., SANDBAKK M.

Résumé

Tylose (Karlsruhe test substance) is often used to simulate lean beef in thermal experiments, because of its thermal characteristics that, with the right mixture of Tylose, water and sodium chloride, are close to lean beef. The aim of the experiment was to find out what effect the placement and packaging of the Tylose blocks would have on chilling time. Three parameters were changed, the distance between the blocks, the number of layers of blocks and if there was a box around the blocks. For all experiments the time from the first, to the last temperature to cool to below 5 °C was recorded and compared with the other experiments. The temperature measurements were used to calculate b-values, a product constant. The b-values were then used to calculate the heat transfer coefficients, k-values. The results of the experiments indicated a difference in k-values from 30 to 334% compared to the overall mean value. These results show the importance of proper chilling before packaging of the products.

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Pages : 2001-1

Disponible

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    20 €

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    Gratuit

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Détails

  • Titre original : Chilling time and heat transfer coefficients for blocks of Tylose depending on the placement and packaging.
  • Identifiant de la fiche : 2005-1344
  • Langues : Anglais
  • Source : Rapid Cooling of Food.
  • Date d'édition : 28/03/2001

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