Abstract

Researches on the nature of change of a temperature field and heat removing kinetics have been conducted when cooling the packed carcasses of meat-type chicken with snow-like carbon dioxide placed into the internal cavity. The time of cooling of packed chicken carcasses and the consumption of carbon dioxide have been defined. The optimum sizes of chicken carcasses allowing to place a certain amount of snow-like carbon dioxide into the internal cavity sufficient for achievement of normalized temperature in carcasses have been determined. It has been established that the carbon dioxide consumption decreases when using the method of placing snow-like carbon dioxide into the internal cavity of a chicken carcass.

Keywords

Meat-type chicken, carbon dioxide, sublimation, temperature field, thermal stream density, heat conductivity, temperature, isotherms, heat

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