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Document IIF

Evaluation du temps de réfrigération selon les facteurs géométriques par l'utilisation des modèles tridimensionnels de surfaces.

Evaluation of chilling time shape factors through the use of three-dimensional surface modelling.

Auteurs : CROCOMBE J. P., LOVATT S. J., CLARKE R. D.

Résumé

In an attempt to reduce the cost and time required to find the shape factors to be used for the calculation of chilling time, a three-dimensional laser scanning technique was used to digitise the surfaces of several types of meat cut from carcasses of different sizes and weights. Mathematical surface models were then fitted to the digitised surface data. The critical dimension, cross-sectional area and volume data required to evaluate chilling time shape factors were obtained directly from the surface model, and the shape factors were calculated. These shape attributes could then be correlated with cut weight and carcass weight.

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    20 €

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    Gratuit

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Détails

  • Titre original : Evaluation of chilling time shape factors through the use of three-dimensional surface modelling.
  • Identifiant de la fiche : 2000-1413
  • Langues : Anglais
  • Source : 20th International Congress of Refrigeration: Refrigeration into the Third Millennium.
  • Date d'édition : 19/09/1999

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