Freezing profile of pork loin: A case study Perfil de congelamento do carré suíno: Um estudo de caso

Bibliographic Details
Main Author: Carlesso R.*
Publication Date: 2016
Other Authors: Robazza, Weber Da Silva, Galvao, Alessandro Cazonatto
Format: Article
Language: eng
Source: Repositório Institucional da Udesc
Download full: https://repositorio.udesc.br/handle/UDESC/10817
Summary: © 2016, Centro de Pesquisa de Processamento de Alimentos. All rights reserved.This study had the purpose of verifying the features of a freezing tunnel owned by a Brazilian company located at the western part of Brazil. It was performed velocity profile analysis of the pork loin freezing as a function of the air velocity in different locations of the tunnel. A detailed analysis of the data showed the existence of two different periods of freezing. This behavior indicates that the freezing of pork loin in the investigated tunnel is not proper. The analysis of the average speed of air for all the three areas of the tunnel point to a large heterogeneity in the freezing operation, leading to a direct effect in meat quality and in the time of freezing.
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spelling Freezing profile of pork loin: A case study Perfil de congelamento do carré suíno: Um estudo de caso© 2016, Centro de Pesquisa de Processamento de Alimentos. All rights reserved.This study had the purpose of verifying the features of a freezing tunnel owned by a Brazilian company located at the western part of Brazil. It was performed velocity profile analysis of the pork loin freezing as a function of the air velocity in different locations of the tunnel. A detailed analysis of the data showed the existence of two different periods of freezing. This behavior indicates that the freezing of pork loin in the investigated tunnel is not proper. The analysis of the average speed of air for all the three areas of the tunnel point to a large heterogeneity in the freezing operation, leading to a direct effect in meat quality and in the time of freezing.2024-12-07T20:09:34Z2016info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlep. 164 - 1731983-9774https://repositorio.udesc.br/handle/UDESC/10817Boletim Centro de Pesquisa de Processamento de Alimentos341Carlesso R.*Robazza, Weber Da SilvaGalvao, Alessandro Cazonattoengreponame:Repositório Institucional da Udescinstname:Universidade do Estado de Santa Catarina (UDESC)instacron:UDESCinfo:eu-repo/semantics/openAccess2024-12-07T20:55:15Zoai:repositorio.udesc.br:UDESC/10817Biblioteca Digital de Teses e Dissertaçõeshttps://pergamumweb.udesc.br/biblioteca/index.phpPRIhttps://repositorio-api.udesc.br/server/oai/requestri@udesc.bropendoar:63912024-12-07T20:55:15Repositório Institucional da Udesc - Universidade do Estado de Santa Catarina (UDESC)false
dc.title.none.fl_str_mv Freezing profile of pork loin: A case study Perfil de congelamento do carré suíno: Um estudo de caso
title Freezing profile of pork loin: A case study Perfil de congelamento do carré suíno: Um estudo de caso
spellingShingle Freezing profile of pork loin: A case study Perfil de congelamento do carré suíno: Um estudo de caso
Carlesso R.*
title_short Freezing profile of pork loin: A case study Perfil de congelamento do carré suíno: Um estudo de caso
title_full Freezing profile of pork loin: A case study Perfil de congelamento do carré suíno: Um estudo de caso
title_fullStr Freezing profile of pork loin: A case study Perfil de congelamento do carré suíno: Um estudo de caso
title_full_unstemmed Freezing profile of pork loin: A case study Perfil de congelamento do carré suíno: Um estudo de caso
title_sort Freezing profile of pork loin: A case study Perfil de congelamento do carré suíno: Um estudo de caso
author Carlesso R.*
author_facet Carlesso R.*
Robazza, Weber Da Silva
Galvao, Alessandro Cazonatto
author_role author
author2 Robazza, Weber Da Silva
Galvao, Alessandro Cazonatto
author2_role author
author
dc.contributor.author.fl_str_mv Carlesso R.*
Robazza, Weber Da Silva
Galvao, Alessandro Cazonatto
description © 2016, Centro de Pesquisa de Processamento de Alimentos. All rights reserved.This study had the purpose of verifying the features of a freezing tunnel owned by a Brazilian company located at the western part of Brazil. It was performed velocity profile analysis of the pork loin freezing as a function of the air velocity in different locations of the tunnel. A detailed analysis of the data showed the existence of two different periods of freezing. This behavior indicates that the freezing of pork loin in the investigated tunnel is not proper. The analysis of the average speed of air for all the three areas of the tunnel point to a large heterogeneity in the freezing operation, leading to a direct effect in meat quality and in the time of freezing.
publishDate 2016
dc.date.none.fl_str_mv 2016
2024-12-07T20:09:34Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv 1983-9774
https://repositorio.udesc.br/handle/UDESC/10817
identifier_str_mv 1983-9774
url https://repositorio.udesc.br/handle/UDESC/10817
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Boletim Centro de Pesquisa de Processamento de Alimentos
34
1
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv p. 164 - 173
dc.source.none.fl_str_mv reponame:Repositório Institucional da Udesc
instname:Universidade do Estado de Santa Catarina (UDESC)
instacron:UDESC
instname_str Universidade do Estado de Santa Catarina (UDESC)
instacron_str UDESC
institution UDESC
reponame_str Repositório Institucional da Udesc
collection Repositório Institucional da Udesc
repository.name.fl_str_mv Repositório Institucional da Udesc - Universidade do Estado de Santa Catarina (UDESC)
repository.mail.fl_str_mv ri@udesc.br
_version_ 1848168407292182528

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