The heat pipe and its potential for enhancing the cooking and cooling of meat joints.

Autor:	James, Christian, Araujo, Marlene, Carvalho, Andreia, James, Stephen J.
Předmět:	HEAT conduction ANIMAL products MEAT industry HEAT transfer FOOD service MEAT
Zdroj:	International Journal of Food Science & Technology; Apr2005, Vol. 40 Issue 4, p419-423, 5p
Abstrakt:	The rate of cooking and cooling of meat is limited by its poor thermal conductivity. Providing a high conductivity path to the thermal centre of the meat is a potential method of overcoming this problem. The aim of this research was to investigate the feasibility of using heat pipes to increase cooking and cooling rates in meat joints. Three diameters of heat pipe were inserted into 1 kg bacon joints, which were then cooked and cooled under catering/domestic conditions. These results show that the use of heat pipes in the cooking and cooling of meat joints has substantial potential. Heat pipes can halve the cooking time and help guarantee that joints are cooked to a safe internal temperature. They can also reduce the cooling time of joints by over 25%. [ABSTRACT FROM AUTHOR]
Databáze:	Complementary Index
Externí odkaz:	Zobrazit plný text záznamu Plný text