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Document IIF

Le caloduc et ses possibilités dans l'industrie alimentaire, pour la congélation et la décongélation de la viande.

The heat pipe and its potential for enhancing the freezing and thawing of meat in the catering industry.

Auteurs : JAMES C., JAMES S. J.

Type d'article : Article, Article de la RIF

Résumé

The rate of freezing and especially thawing of meat is limited by its poor thermal conductivity. Providing a high conductivity path to the thermal centre of the meat is a potential method of overcoming this problem. The aim of this research is to investigate the feasibility of using heat pipes to increase freezing and thawing rates in meat joints. Two sizes of heat pipe were used on a number of assorted joints of varying weights under catering conditions of freezing and thawing. It was found that by using a heat pipe a saving in time of up to 42% could be produced when freezing and up to 55% when thawing.

Documents disponibles

Format PDF

Pages : 414-424

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 : The heat pipe and its potential for enhancing the freezing and thawing of meat in the catering industry.
  • Identifiant de la fiche : 2000-2001
  • Langues : Anglais
  • Source : International Journal of Refrigeration - Revue Internationale du Froid - vol. 22 - n. 5
  • Date d'édition : 08/1999

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