| Cook/chill foodservice systems. Predicting cooling time of a ground beef entrée chilled in bulk. | |
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MedLine Citation:
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PMID: 573293 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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Mathematical formulas which incorporate thermal properties of the food, geometry of the food mass, and process conditions during cooling were used to predict the time required for a cooked ground beef product chilled in bulk to cool to 45 degrees F. (7 degrees C.). Formulas predicted cooling time within 36 min. (11 per cent) of the actual cooling time. For widespread application, additional information on thermal properties of entrée products of the type served in foodservice operations needs to be obtained. |
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Authors:
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J L Rollin; M E Matthews; D B Lung |
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Publication Detail:
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Type: Journal Article |
Journal Detail:
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Title: Journal of the American Dietetic Association Volume: 75 ISSN: 0002-8223 ISO Abbreviation: J Am Diet Assoc Publication Date: 1979 Oct |
Date Detail:
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Created Date: 1979-11-29 Completed Date: 1979-11-29 Revised Date: 2008-11-21 |
Medline Journal Info:
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Nlm Unique ID: 7503061 Medline TA: J Am Diet Assoc Country: UNITED STATES |
Other Details:
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Languages: eng Pagination: 440-5 Citation Subset: AIM; IM |
Export Citation:
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APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
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Animals Cattle Cold Temperature Food Handling / methods* Food Services* Mathematics Meat* Refrigeration Thermal Conductivity Thermodynamics Time Factors |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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