EFFECT OF SUBCRYOSCOPIC STORAGE TEMPERATURE ON THE QUANTITY OF FROZEN-OUT WATER IN NOR AND DFD BEEF
The comparative assessment of the experimental and computational methods for detecting the quantity of frozen-out water proposed by V. Zhadan, V. Latyshev, J. Nagаоka, L. Riedel, D. Ryutov and G. Chizhov as applied to beef in the temperature range of –1°С to –30 °С was carried out.It was shown that...
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The V.M. Gorbatov All-Russian Meat Research Institute
2016-07-01
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| Series: | Теория и практика переработки мяса |
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| Online Access: | https://www.meatjournal.ru/jour/article/view/16 |
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| author | M. A. Dibirasulaev G. A. Belozerov D. M. Dibirasulaev D. E. Orlovsky |
| author_facet | M. A. Dibirasulaev G. A. Belozerov D. M. Dibirasulaev D. E. Orlovsky |
| author_sort | M. A. Dibirasulaev |
| collection | DOAJ |
| description | The comparative assessment of the experimental and computational methods for detecting the quantity of frozen-out water proposed by V. Zhadan, V. Latyshev, J. Nagаоka, L. Riedel, D. Ryutov and G. Chizhov as applied to beef in the temperature range of –1°С to –30 °С was carried out.It was shown that the values of frozen-out water proportion detected by the formula of J. Nagаоka were 6–7% higher than the experimental data of L.Riedel in a temperature range of –7 °С to –30 °С. With decrease of the meat temperature from –7 °С to –30 °С, the difference in the experimental data obtained by L.Riedel and V. Latyshev reaches 5%.The values corresponding to the most reliable experimental data of L. Riedel for beef (tcr = –0,95 °С), which were adopted in the recommendations of the International Institute of Refrigeration (IIR), are most accurately described by the theoretical dependence proposed by D. Rutov. Using this dependence, the quantity of frozenout water in a temperature range of –1°С to –4 °С was detected as applied to NOR and DFD meat.It was established that at a difference of the cryoscopic temperature of 0,3 °С between two groups of meat, the ice content at a temperature of –2 °С is 13,0% higher in DFD meat compared to NOR meat, and in order to ensure the same content of frozen-out water (30%), the storage temperature for NOR meat should be 0,5 °С lower than that for DFD meat. |
| format | Article |
| id | doaj-art-77bbd793a19c49b6a3c2f636745a6595 |
| institution | DOAJ |
| issn | 2414-438X 2414-441X |
| language | English |
| publishDate | 2016-07-01 |
| publisher | The V.M. Gorbatov All-Russian Meat Research Institute |
| record_format | Article |
| series | Теория и практика переработки мяса |
| spelling | doaj-art-77bbd793a19c49b6a3c2f636745a65952025-08-20T03:21:23ZengThe V.M. Gorbatov All-Russian Meat Research InstituteТеория и практика переработки мяса2414-438X2414-441X2016-07-0112182510.21323/2414-438X-2016-1-2-18-2512EFFECT OF SUBCRYOSCOPIC STORAGE TEMPERATURE ON THE QUANTITY OF FROZEN-OUT WATER IN NOR AND DFD BEEFM. A. Dibirasulaev0G. A. Belozerov1D. M. Dibirasulaev2D. E. Orlovsky3The All-Russian Scientific Research of Refrigeration Industry, MoscowThe All-Russian Scientific Research of Refrigeration Industry, MoscowThe All-Russian Scientific Research of Refrigeration Industry, MoscowThe All-Russian Scientific Research of Refrigeration Industry, MoscowThe comparative assessment of the experimental and computational methods for detecting the quantity of frozen-out water proposed by V. Zhadan, V. Latyshev, J. Nagаоka, L. Riedel, D. Ryutov and G. Chizhov as applied to beef in the temperature range of –1°С to –30 °С was carried out.It was shown that the values of frozen-out water proportion detected by the formula of J. Nagаоka were 6–7% higher than the experimental data of L.Riedel in a temperature range of –7 °С to –30 °С. With decrease of the meat temperature from –7 °С to –30 °С, the difference in the experimental data obtained by L.Riedel and V. Latyshev reaches 5%.The values corresponding to the most reliable experimental data of L. Riedel for beef (tcr = –0,95 °С), which were adopted in the recommendations of the International Institute of Refrigeration (IIR), are most accurately described by the theoretical dependence proposed by D. Rutov. Using this dependence, the quantity of frozenout water in a temperature range of –1°С to –4 °С was detected as applied to NOR and DFD meat.It was established that at a difference of the cryoscopic temperature of 0,3 °С between two groups of meat, the ice content at a temperature of –2 °С is 13,0% higher in DFD meat compared to NOR meat, and in order to ensure the same content of frozen-out water (30%), the storage temperature for NOR meat should be 0,5 °С lower than that for DFD meat.https://www.meatjournal.ru/jour/article/view/16nor and dfd beefsubcryoscopic temperature of storageрhquantity of frozen-out water |
| spellingShingle | M. A. Dibirasulaev G. A. Belozerov D. M. Dibirasulaev D. E. Orlovsky EFFECT OF SUBCRYOSCOPIC STORAGE TEMPERATURE ON THE QUANTITY OF FROZEN-OUT WATER IN NOR AND DFD BEEF Теория и практика переработки мяса nor and dfd beef subcryoscopic temperature of storage рh quantity of frozen-out water |
| title | EFFECT OF SUBCRYOSCOPIC STORAGE TEMPERATURE ON THE QUANTITY OF FROZEN-OUT WATER IN NOR AND DFD BEEF |
| title_full | EFFECT OF SUBCRYOSCOPIC STORAGE TEMPERATURE ON THE QUANTITY OF FROZEN-OUT WATER IN NOR AND DFD BEEF |
| title_fullStr | EFFECT OF SUBCRYOSCOPIC STORAGE TEMPERATURE ON THE QUANTITY OF FROZEN-OUT WATER IN NOR AND DFD BEEF |
| title_full_unstemmed | EFFECT OF SUBCRYOSCOPIC STORAGE TEMPERATURE ON THE QUANTITY OF FROZEN-OUT WATER IN NOR AND DFD BEEF |
| title_short | EFFECT OF SUBCRYOSCOPIC STORAGE TEMPERATURE ON THE QUANTITY OF FROZEN-OUT WATER IN NOR AND DFD BEEF |
| title_sort | effect of subcryoscopic storage temperature on the quantity of frozen out water in nor and dfd beef |
| topic | nor and dfd beef subcryoscopic temperature of storage рh quantity of frozen-out water |
| url | https://www.meatjournal.ru/jour/article/view/16 |
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