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Document IIF

Evaluation du coût énergétique du steak haché surgelé.

Auteurs : GROLEE J.

Type d'article : Article, Article de la RIF

Résumé

To analyse the total energy consumption for quick-freezing, an examination has been made of the sequence of operations to which minced steak is subjected. Non-proportional "general energy expenses" (heating, cleaning, lighting, services, etc.) must be related to the quantity of foodstuffs produced annually in a given manufacturing plant. Another factor which arises is an "energy amortisation" to take into account the equipment employed and where manufacture revolves certain energy costs. The paper identifies the operations which are necessary in the manufacture of quick-frozen minced steaks mincing, mixing, forming, quick-freezing proper (blast air tunnel), packagings (unitary packages, secondary packaging, a 10-steak carton, bulk packages, cartons containing 5 secondary boxes), storage (accepted duration 1 month), transport (long distance 500 km in 10 h), retail sales (glass-fronted wall cabinets, 7 days), home preservation (3 days), home preparation (electrical cookers). The study demonstrates the predominating importance, as regards energy, of packagings, retail sales and cooking.

Documents disponibles

Format PDF

Pages : 167-171

Disponible

  • Prix public

    20 €

  • Prix membre*

    Gratuit

* meilleur tarif applicable selon le type d'adhésion (voir le détail des avantages des adhésions individuelles et collectives)

Détails

  • Titre original : Evaluation du coût énergétique du steak haché surgelé.
  • Identifiant de la fiche : 30001047
  • Langues : Français
  • Source : International Journal of Refrigeration - Revue Internationale du Froid - vol. 6 - n. 3
  • Date d'édition : 05/1983

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