Investigation of meat product heating and cooling processes
2000
Cierach, M. | Bialobrzewski, I. | Markowski, M. (Uniwersytet Warminsko-Mazurski, Olsztyn (Poland). Katedra Urzadzen Technicznych)
Comparative study was carried out on the kinetics of heat transfer during heating and cooling of model meat-fatty stuffings, finely disintegrated, depending on their raw material and chemical composition. Values of heat diffusion coefficients were determined at heating/cooling process. Along with increase of fat content in stuffing the kinetics of heat penetration during heating/cooling of meat products decreased. Kinetics of heat transfer, at constant temperature of heating medium, was probably affected also by the temperature of fat melting and water content in stuffing
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
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