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Document IIF

Influence de l'emballage sous atmosphère modifiée sur les produits carnés.

Influence of modified atmosphere packaging on meat products.

Auteurs : TORSTVEIT A. K., AUNE E. J., NORDTVEDT T. S., et al.

Résumé

The complex geometry of both products and packaging with modified atmosphere makes heat transfer calculations difficult, but from some simple equations heat transfer estimates can be calculated, as long as the products' Biot number is small. To determine the heat transfer resistance of modified-atmosphere packed sirloin steak, broad steak and broad steak of pork, chilling and reheating experiments were performed. Product, packaging and air-temperatures were recorded for different air velocities. As expected, the measurements showed slow chilling and reheating rates for modified-atmosphere packages. This manifests the importance of proper chilling in the packaging, transport and storage processes of such products.

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Détails

  • Titre original : Influence of modified atmosphere packaging on meat products.
  • Identifiant de la fiche : 2000-1466
  • Langues : Anglais
  • Source : 20th International Congress of Refrigeration: Refrigeration into the Third Millennium.
  • Date d'édition : 19/09/1999

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