240 Meat refrigeration Chamber Cond tions Cabinet Cond itions r33 3 ABCD23 8P4℃E 0.07 0.04 婴003 0.02 0.01 Relative humidity (% Fig 11.5 Mean weight loss of samples of corned beef after display for 6h at dif- ferent relative humidities, air velocities and temperatures(source: James and Swain 1986) humidity. Raising the air velocity from 0. 1ms to 0.5ms had little effect on the weight loss at 95%RH, however, the magnitude of the effe increased as relative humidity decreased producing maximum changes at 40%RH. When changing the temperature from 2 to 6C the effect on the weight loss was far smaller than the changes in relative humidity or ai In their mathematical prediction of weight loss, Fulton et al. (1987)and James et aL.(1988a and b) showed that fluctuations in temperature or rela- tive humidity had little effect on weight loss. The weight loss under fluctu Iting conditions was identical to that experienced under the mean of the fluctuations. Evans and Russell (1994a, b)also showed that relative humidity was the main factor controlling weight loss in the display life of delicatessen prod ucts. At a relative humidity of 40% the effect of surface drying became apparent after ca 100 min At 85% RH the products could be displayed forhumidity. Raising the air velocity from 0.1 m s-1 to 0.5 ms-1 had little effect on the weight loss at 95% RH, however, the magnitude of the effect increased as relative humidity decreased producing maximum changes at 40% RH. When changing the temperature from 2 to 6 °C the effect on the weight loss was far smaller than the changes in relative humidity or air velocity. In their mathematical prediction of weight loss, Fulton et al. (1987) and James et al. (1988a and b) showed that fluctuations in temperature or rela￾tive humidity had little effect on weight loss. The weight loss under fluctu￾ating conditions was identical to that experienced under the mean of the fluctuations. Evans and Russell (1994a, b) also showed that relative humidity was the main factor controlling weight loss in the display life of delicatessen prod￾ucts. At a relative humidity of 40% the effect of surface drying became apparent after ca. 100 min. At 85% RH the products could be displayed for 240 Meat refrigeration 6 °C, 0.5m/s 0.08 0.07 0.06 0.05 0.04 0.03 0.02 0.01 0.00 40 60 80 100 Relative humidity (%) Weight loss (g cm–2 ) 2 *2' *3' B B' 3 D' D A A' 1' C C' Chamber Conditions 2 °C, 0.1m/s 6 °C, 0.1m/s 2 °C, 0.3m/s 2 °C, 0.5m/s 6 °C, 0.3m/s Cabinet Conditions A & A' 4.4 °C, 0.32m/s B & B' 9.6 °C, 0.15m/s C & C' 2.3 °C, 0.25m/s D & D' 2.9 °C, 0.67m/s 1 & 1' 0.4 °C, 0.14m/s 2 & 2' 2.5 °C, 0.10m/s 3 & 3' 2.6 °C, 0.48m/s Fig. 11.5 Mean weight loss of samples of corned beef after display for 6 h at dif￾ferent relative humidities, air velocities and temperatures (source: James and Swain, 1986)