Carbon dioxide applied for freezing poultry meat
Annotation
There has been studied temperature field and kinetics of heat removal when broiler meat is frozen with carbon dioxide in a circulating air-gas environment and with inserting snow-wise CO2 into the internal cavity of the poultry. Values of heat flow density and heat transfercoefficient at various rates of movement of air gas environment are measured. Application of air-gas environment circulation during freezing poultry meat was found to reduce the time of freezing down to 35 %. The resulting data allowed compiling a nomogram.
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