Document Detail


Cook/chill foodservice systems. Predicting cooling time of a ground beef entrée chilled in bulk.
MedLine Citation:
PMID:  573293     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
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.
Authors:
J L Rollin; M E Matthews; D B Lung
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Journal of the American Dietetic Association     Volume:  75     ISSN:  0002-8223     ISO Abbreviation:  J Am Diet Assoc     Publication Date:  1979 Oct 
Date Detail:
Created Date:  1979-11-29     Completed Date:  1979-11-29     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  7503061     Medline TA:  J Am Diet Assoc     Country:  UNITED STATES    
Other Details:
Languages:  eng     Pagination:  440-5     Citation Subset:  AIM; IM    
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MeSH Terms
Descriptor/Qualifier:
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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