The cooling of a beef carcass from 37C to 5C with refrigerated air at 0C in a
Question:
The cooling of a beef carcass from 37°C to 5°C with refrigerated air at 0°C in a chilling room takes about 48 h. To reduce the cooling time, it is proposed to cool the carcass with refrigerated air at 210°C. How would you evaluate this proposal?
Fantastic news! We've Found the answer you've been seeking!
Step by Step Answer:
Cooling a beef carcass from 37C to 5C is an important step in meat processing to ensure food safety and quality The proposal to use refrigerated air a...View the full answer
Answered By
Abdul Wahab Qaiser
Before working at Mariakani, I volunteered at a local community center, where I tutored students from diverse backgrounds. I helped them improve their academic performance and develop self-esteem and confidence. I used creative teaching methods, such as role-playing and group discussions, to make the learning experience more engaging and enjoyable.
In addition, I have conducted workshops and training sessions for educators and mental health professionals on various topics related to counseling and psychology. I have presented research papers at conferences and published articles in academic journals.
Overall, I am passionate about sharing my knowledge and helping others achieve their goals. I believe that tutoring is an excellent way to make a positive impact on people's lives, and I am committed to providing high-quality, personalized instruction to my students.
0 Reviews
10+ Question Solved
Related Book For 
Heat And Mass Transfer Fundamentals And Applications
ISBN: 9780073398181
5th Edition
Authors: Yunus Cengel, Afshin Ghajar
Question Posted:
