carcass chilling
carcass chilling
(OP)
good day
what is the guideline for beef carcass chiller to determine the refrigeration capacity (kW)
should one apply a factor over and above the [product specific heat x mass x delta t] formula because of the bulk of the carcass to ensure it get chilled to deep bone as well?
what is the guideline for beef carcass chiller to determine the refrigeration capacity (kW)
should one apply a factor over and above the [product specific heat x mass x delta t] formula because of the bulk of the carcass to ensure it get chilled to deep bone as well?





RE: carcass chilling
RE: carcass chilling
Absolutely, for a multitude of reasons:
> convection heat transfer affects time
> conduction within carcass affects time
> ice is a pretty good insulator; Inuits used to use it for houses. Once the outer surface freezes, the innards are even harder to get to.
However, perhaps your delta time is unrealistic.
TTFN
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RE: carcass chilling
RE: carcass chilling
There are two main ways to decrease the time it takes to freeze a carcass. Increase the temperature difference between the cooling medium and the carcass: make the room colder. Increase the convection heat transfer between the carcass and the air: use high velocity fans and circulate the cold air efficiently. There are some blast freezing examples somewhere in the ASHRAE handbooks and there is some guidance on air velocities... but I think you have to be prepared to do some heat transfer calculations in order to make sure the DeltaTime you "pick" is actually reasonable. So... in a round about way adding capacity in the form of making the room colder will help, but simply using bigger refrigeration equipment and keeping the room temp the same will only result in the unit cycling more and won't help your heat transfer at all. Trick is figuring out DeltaTime.