Partager

Document IIF

Traitement frigorifique des produits carnés avec utilisation de l'électroconvection.

Refrigerating treatment of meat products with application of electroconvection.

Auteurs : BABAKIN B. S., VYGODIN V. A.

Résumé

The paper deals with the environmentally friendly and energy-saving methods for refrigerating treatment of meat products using an electrophysical method. The methods elaborated by the authors make it possible to reduce the duration of the processing of meat products by up to 60% at the expense of increasing the surface coefficient of heat transfer, to decrease energy consumption by up to 30% and weight loss by up to 20% compared with traditional methods. During refrigerating treatment of meat products, bacterial contamination is decreased. The methods elaborated have been patented in the Russian Federation.

Documents disponibles

Format PDF

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 : Refrigerating treatment of meat products with application of electroconvection.
  • Identifiant de la fiche : 2004-2348
  • Langues : Anglais
  • Source : 21st IIR International Congress of Refrigeration: Serving the Needs of Mankind.
  • Date d'édition : 17/08/2003

Liens


Voir d'autres communications du même compte rendu (398)
Voir le compte rendu de la conférence

Indexation