The cooling of a beef carcass from 37C to 5C with refrigerated air at 0C in a
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The cooling of a beef carcass from 37°C to 5°C with refrigerated air at 0°C in a chilling room takes about 48 h. To reduce the cooling time, it is proposed to cool the carcass with refrigerated air at 210°C. How would you evaluate this proposal?
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Cooling a beef carcass from 37C to 5C is an important step in meat processing to ensure food safety and quality The proposal to use refrigerated air a...View the full answer
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Related Book For
Heat And Mass Transfer Fundamentals And Applications
ISBN: 9780073398181
5th Edition
Authors: Yunus Cengel, Afshin Ghajar
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