Accession Number : AD0695861

Title :   CALORIMETRIC STUDY OF IMMERSION FREEZING OF POULTRY,

Corporate Author : NATIONAL RESEARCH COUNCIL OF CANADA OTTAWA (ONTARIO) DIV OF BIOLOGY

Personal Author(s) : Lentiz,C. P.

Report Date : 15 APR 1969

Pagination or Media Count : 5

Abstract : Rates of heat transfer and ice formation during immersion freezing were determined for a range of sizes of chickens and turkeys using a new method based on measurement of heat flow during freezing rather than during subsequent thawing. The relation between heat removed and freezing time, both expressed as per cent of total, was independent of bird weight; for example, 90% of the heat was removed in 50% of the time during immersion at 0F (-18C). Freezing rate, in terms of rate of ice formation, varied widely with time, depth in the breast muscle, and bird size. Maximum overall variation was about 20:1 for small birds and 50:1 for large birds. (Author)

Descriptors :   (*BIRDS, FREEZING), (*FROZEN FOODS, CALORIMETRY), HEAT TRANSFER, TURKEYS, CHICKENS, MELTING, REMOVAL, WEIGHT, ICE, MEASUREMENT, CANADA

Subject Categories : Food, Food Service and Nutrition
      Mfg & Industrial Eng & Control of Product Sys

Distribution Statement : APPROVED FOR PUBLIC RELEASE