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Determination of freezing and thawing times in the centre of blocks of meat by measurement of surface temperature
Author(s) -
JAMES STEPHEN J.,
BAILEY C.,
ONO S.
Publication year - 1976
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1976.tb00751.x
Subject(s) - block (permutation group theory) , plateau (mathematics) , heat flow , temperature gradient , slab , flow (mathematics) , lean meat , surface (topology) , materials science , mechanics , thermodynamics , chemistry , mathematics , geometry , geology , food science , thermal , physics , meteorology , mathematical analysis , geophysics
Summary A mathematical model based on a theoretical analysis of the pattern of heat flow was used to produce a set of freezing and thawing curves at various depths through an infinite slab of lean meat. Analysis of these curves indicated that the end of the freezing or thawing plateau at the block centre should be reflected in a change in the temperature‐time gradient (λ T s /λt) at or near the surface. This change was subsequently demonstrated experimentally, and a method has been devised which enables the freezing or thawing time at the centre of a block of meat to be determined by means of a probe inserted just under the surface of the block.