Since the mid-1980s there has been a considerable increase in legislation defining maximum temperatures during the production, distribution and retailing of chilled food. However, as soon as the food is purchased by the consumer, it is outside of any of these legislative requirements. Increasingly food poisoning incidents have been found to be due to mishandling of food in the home with insufficient refrigeration or cooling being the most fre

It is often stated by those in the meat and refrigeration industries that 'anyone can measure a temperature. Many millions of measurements are made of both meat and environmental temperatures in the meat industry. However, in many cases the measurements made are an unreliable guide to the effectiveness of the refrigeration process. Even when the correct tem- peratures have been obtained the data are often poorly analysed and rarely acted upon

Meat is chilled immediately after slaughter. Most of the subsequent opera- tions in the cold chain are designed to maintain the temperature of the meat Cooking is a very common operation in the production of many meat products and operators appreciate the importance of rapidly cooling the cooked product. However, any handling such as cutting, mixing or tumbling will add heat to the meat and increase its temperature. A secondary cooling

342 Index bowl chopping 178, 179 and chilling 73-4 brittleness of frozen meat 180 and conditioning 74-5 bulk storage rooms 224 and freezing 76 and frozen storage 76-8 80-1 live animal factors 73 calpain-tenderness model 5

热学是以物质的热运动以及热运动与其它运动形态之间的转化规律为其研究对象的一门学科。概括 来讲,研究与冷热有关的一切现象的一门学科。 宏观现象:指空间线度>10~10°米、由大量微 观粒子组成的系统整体以及场在大范围内所表现出来的现象

了解各种贮藏方式的特点及工 程设施,重点掌握机械冷库、气调库、简易 气调贮藏的原理及管理技术要点。另外,对 减压贮藏和辐射处理、电磁处理的基本知识 有所了解

一、活塞式空压机的结构 重点掌握级差式结构、气阀、润滑和冷却的特点 二、活塞式空压机的自动控制 自动控制环节及作用,自动起停运转的压力范围

什么是金属的液态成形: 即将液态金属浇入与零件形状相适应的铸型空腔中,待其冷却凝固, 以获得毛坯或零件的工艺方法,亦称铸造. 金属的液态成形的作用:

模块四数控铣床与操作 1 弹簧夹头式 2 侧向夹紧式 3 液压夹紧式 4 冷缩夹紧式

一、离心泵的基本结构和工作原理 1、离心泵的基本结构 2、离心泵的工作原理 例:一杯热水为使之冷却,用筷子在水中旋转,水也产生速度,跟着筷子一块转动(本质上是 筷子的附着力大于水之间的内聚力,内摩擦力使水旋转)靠近筷子的水转的快而远离筷子的水转的 慢