Heat and mass transfer coefficients during the refrigeration, freezing and storage of meats, meat products and analogues

The existing bibliographical data on heat and mass transfer coefficients during refrigeration, freezing and storage of meat and meat products were reviewed. Heat transfer coefficients for meat balls and hamburgers were determined experimentally in a prototype belt freezer. Measurements were carried...

Full description

Saved in:
Bibliographic Details
Published in:Journal of food engineering 1995, Vol.26 (2), p.147-160
Main Authors: Tocci, A.M., Mascheroni, R.H.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Food industries
food processing
foods
freezing
Fundamental and applied biological sciences. Psychology
heat transfer
mass transfer
meat
meat analogs
Meat and meat product industries
refrigeration
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The existing bibliographical data on heat and mass transfer coefficients during refrigeration, freezing and storage of meat and meat products were reviewed. Heat transfer coefficients for meat balls and hamburgers were determined experimentally in a prototype belt freezer. Measurements were carried out at different air velocities and directions of air flow. In each case, the coefficients thus obtained were correlated with working conditions. Mass transfer data for the preceding cases were calculated from the heat transfer coefficients.
ISSN:0260-8774
1873-5770
DOI:10.1016/0260-8774(94)00046-C