Record number :
1339604
Title of article :
Practical investigations of two-stage bacon tempering
Author/Authors :
Brown، نويسنده , , A.J. Gigiel، نويسنده , , A.J and Swain، نويسنده , , M.V.L and James، نويسنده , , C، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2003
Pages :
8
From page :
690
To page :
697
Abstract :
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. vide practical design data for a two-stage bacon-slicing operation. vide data that could be used in the development and verification of a model that would help optimise current and new tempering systems.
Keywords :
slicing , Optimisation , Freezing , Congélation , Traitement , Bacon , Tranche , optimization , Bacon , Découpage , Slice , Processing
Journal title :
International Journal of Refrigeration
Link To Document :