Abstract
Measurements of air and product temperatures were conducted at different positions in a semi-trailer loaded with 480 warm half-carcasses of pork (core temperature ∼13 °C, surface temperature ∼7 °C). The temperature evolution of 8 instrumented half-carcasses during transport show that the core temperature decreased significantly and reaches 7 °C in most of half-carcasses after 9 h, whereas all the measured temperature of product surfaces decreased to 6 °C. Analysis of the cooling kinetics of the carcasses was conducted to determine the convective heat transfer coefficient (average value 7.7 W m−2 K−1 and standard deviation 1.8 W m−2 K−1). A simplified model based on an analytical solution was proposed to predict the core and average temperature changes during transport. The required refrigerating capacity was estimated for different loading ratios of warm and cold carcasses (Tc of 15 °C and 7 °C, respectively) in a semi-trailer. It was shown that the studied semi-trailer had sufficient refrigerating capacity to evacuate the heat, whatever the ratio of warm carcasses.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.