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Pasteurization in meat industry

Thread starter nektarios128
Start date Jun 28, 2007

Status: Not open for further replies.

Jun 28, 2007

nektarios128

Mechanical

I have to use steam to pasteurize meat (red as beef or white as chicken).
I know the mass of the meat.
How can i calculate the flow of the steam (kg/sec) ?
What kind of steam generator do i have to use ?

Is there any book out there about practical problems in food industry ?

Thank you,
Nektarios