Practical investigations of two-stage bacon tempering

被引：4

作者：

Brown, T ^{[1
]}

Gigiel, AJ ^{[1
]}

Swain, MVL ^{[1
]}

James, C ^{[1
]}

机构：

[1] Univ Bristol, FRPERC, Bristol BS40 5DU, Avon, England

来源：

INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID | 2003年 / 26卷 / 06期

关键词：

bacon; processing; freezing; slicing; slice; optimization;

D O I：

10.1016/S0140-7007(03)00022-7

中图分类号：

O414.1 [热力学];

学科分类号：

摘要：

Bacon has to be tempered (part-frozen) before it can be sliced in a high-speed slicing operation. Traditionally the desired slicing temperature was achieved in a long single-stage process. Increasingly a two-stage process of heat removal followed by temperature equalisation is used to reduce processing time and weight loss. The objectives of the work described in this paper were: 1. To provide practical design data for a two-stage bacon-slicing operation. 2. To provide data that could be used in the development and verification of a model that would help optimise current and new tempering systems. (C) 2003 Elsevier Ltd and IIR. All rights reserved.

引用

页码：690 / 697

页数：8

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