Secondary chilling of meat and meat products 331 Av. pie 6 Av pie 0.5 150 Time(min) Fig.16.1 rature at slowest cooling point in 400 g pork pies in air at -1.50 and 10.6.1 and 0.5ms 中c0脚0判cA并c2c2 80 70 50 40 3 Time(h) Fig. 16.2. Cooling of 0. 235, 0.45 and 0.9kg pork pies in air at -1C, 3ms(source:Secondary chilling of meat and meat products 331 70 60 50 40 30 20 10 0 0 30 60 90 120 150 180 210 240 270 300 Temperature (°C) Time (min) Av. pie 10 Av. pie 6 Av. pie 0.5 Av. pie 1 Fig. 16.1. Temperature at slowest cooling point in 400 g pork pies in air at -1.5 °C and 10, 6, 1 and 0.5 ms-1 . 100 90 80 70 60 50 40 30 20 10 0 0123456 Time (h) Temperature (°C) Centre 0.9kg Meat surface 0.9kg Centre .45kg Crust .45kg Centre .235kg Crust .235kg Fig. 16.2. Cooling of 0.235, 0.45 and 0.9 kg pork pies in air at -1 °C, 3 ms-1 (source: James, 1990c)