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Etude sur le processus de refroidissement de la viande de mouton dans un écoulement d'air électroconvecteur.

[In Russian. / En russe.]

Auteurs : BABAKIN B. S., VORONIN M. I., BAÂRAA N.

Type d'article : Article

Résumé

In Mongolia, sheep carcasses are cut warm, preserving anatomical integrity of tissues of separate organs and parts of the carcass, after which they are subjected to conditioning and intensive cooling. The use of chilling in electric-convective air flow, created by electrodes, connected with high voltage sources, allows the chilling process to be intensified. The time of chilling of sheep carcasses was reduced by 1,2-1,6 times, and weight losses by 14-19% as compared to chilling without electrical convection. Besides, the electrical energy consumption for air ventilation in a cold room was considerably reduced.

Détails

  • Titre original : [In Russian. / En russe.]
  • Identifiant de la fiche : 2009-2415
  • Langues : Russe
  • Source : Vestnik Mezdunarodarnoj Akademii Holoda - n. 1
  • Date d'édition : 2009

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