Use this URL to cite or link to this record in EThOS: http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.618658
Title: Improved understanding of the chilling, freezing and thawing of meat and meat products through thermal analysis and measurement
Author: Bailey, Colin
Awarding Body: London South Bank University
Current Institution: London South Bank University
Date of Award: 2001
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Abstract:
Prior to commencement of the work reported in this thesis, the design and operation of food remgerati'on systems had focused very largely on the equipment side of the evaporator. However, from the beginning of the 1970s, the picture changed dramatically, largely as a result of a whole new raft of food temperature legislation, both national and international, based on food safety requirements. As a consequence, industry was forced to consider, much more closely, the factors affecting throughput rates, product yield, energy costs and the criteria for optimal organoleptic quality. This created a soaring demand for process design and operating data, but few such data were available. A wide-ranging research programme was therefore initiated to provide the data required. Not least of the challenges to be overcome, were the problems created by the size, shape, complexity of composition and variability of meat and meat products. A principal requirement was thus the design, development and construction of a complete range of dedicated pilot plants, with the necessary control and instrumentation to overcome these problems. It was realised from the outset, that the data required, for the large range of meat and meat products, could never be obtained by experiment alone, because of the sheer number of product and environmental variables that had to be included. A central plank of the research programme was thus the development of predictive models. This thesis describes the various research programmes that were set in place to provide the required design and operating data. The investigations have produced many contributions to knowledge and, through thermal analysis and measurement, have advanced understanding of chilling, freezing and thawing of meat and meat products. More recently this has been extended to baked goods and other chilled foods in retail display. The data generated have ensured improved design of process facilities, reduced costs to industry and enhanced both food safety and quality.
Supervisor: Not available Sponsor: Not available
Qualification Name: Thesis (Ph.D.) Qualification Level: Doctoral
EThOS ID: uk.bl.ethos.618658  DOI: Not available
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