|
Titre :
|
Experimental study of hydro-aerosol cooling of sausages: Effect of the process factors on the cooling intensity
|
|
Auteurs :
|
V. Georgieva ;
S. Akterian
|
|
Type de document :
|
article/chapitre/communication
|
|
Année de publication :
|
1998
|
|
Format :
|
p. 201-210
|
|
Langues:
|
= Anglais
|
|
Catégories :
|
GENIE DES PROCEDES FRIGORIFIQUES
|
|
Mots-clés:
|
REFRIGERATION PAR ASPERSION
;
AEROSOL
;
VITESSE DE REFROIDISSEMENT
;
TRANSFERT DE CHALEUR
;
CHARCUTERIE
|
|
Résumé :
|
The objective of the paper was the controllable hydro-aerosol cooling process of scalded and smoked sausages and the effect of the main process factors on the cooling intensity to be studied The hydro-aerosol medium includes water droplets dispersed in moist air The total cooling time, cooling rate and surface heat-transfer coefficient were used as indexes for estimating the heat-transfer intensity. The order of the studied process factors ranked by their significance is the following: sausage diameter (1.62), cooling water temperature (0.14), air-flow velocity (-0.10) and air-flow temperature (0.10). Sensitivity functions are pointed between briskets and they show the change of an intensity index caused by a unit variation of a process factor: The intensity of the studied controllable hydro-aerosol cooling is 1.4-3.8 times higher than the cooling at industrial conditions. The hydro-aerosol cooling can ensure the production of safety, high quality sausages with natural and synthetic covers and their shelf-life to be prolonged.
|
|
Source :
|
Journal of Food Engineering, vol.36
|
