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
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