FREEZING AND CHILLING OF MEAT PRODUCTS
- Category
- C2
- Type
- FOOD SCIENCE & ENGINEERING
Wednesday, August 19 (Day 3), Room 418
-
- day/room
- Wednesday, August 19, Room 418
- time
- 08:30〜10:10
- chair
- GUILPART J. (IIF-IIR, France)
MURATA Y. (National Research Institute of Fisheries Science, Fisheries Research Agency, Japan)
- 08:30 487
-
DEVELOPMENT OF SUPERCOOLING AS A STORAGE TECHNIQUE FOR PORK
EVANS J., STONEHOUSE G.
Faculty of Engineering, Science and the Built Environment, London South Bank University, United Kingdom
- 08:50 337
-
A NEW METHOD TO DESCRIBE THE COOLING PROCESS OF PACKAGED HORTICULTURE PRODUCE
SHIM Y.-M., TAN Y. T., OLANTUNJI J., O’SULLIVAN J. L., LOVE R. J., FERRUA M. J., EAST A. R.
Centre for Postharvest and Refrigeration Research, Massey Institute of Food Science and Technology, Massey University, New Zealand
- 09:10 273
-
NUMERICAL AND EXPERIMENTAL ANALYSIS ON POULTRY FREEZING TIME
RIGHETTI G., PERNIGOTTO G., ZILIO C., LONGO G. A.
University of Padova, Department of Management and Engineering, Italy
- 09:30 755
-
INVESTIGATIONS OF THE DYNAMICS OF MEAT FREEZING AT VARIOUS MODES OF CRYOTREATMENT
SHINBAYEVA A.(*), ALDIYAROV A.(*), ARKHAROV I.(**), DROBYSHEV A.(*)
(*) al-Farabi Kazakh National University, Kazakhstan, (**) Bauman Moscow State Technical University, Russia
- 09:50 335
-
THE INFLUENCE OF TEMPERATURE MODES DURING SALTING AND RESTING STAGES ON THE MASS TRANSFER IN DRY-CURED HAM
PETROVA I.(*), TOLSTOREBROV I.(*), EIKEVIK T. M.(*), BANTLE M.(**)
(*) Department of Energy and Process Engineering, Norwegian University of Science and Technology (NTNU), Norway, (**) Department of Energy Process, SINTEF Energy Research, Norway