06.2005 Kondiitritooted Pavlova 28,80 7 0% 201,60 WARTH 21.06.2005 Kondiitritooted Pavlova 11,20 6 0% 67,20 ANTON 22.06.2005 Kondiitritooted Pavlova 26,20 20 0% 524,00 BOTTM 23.06.2005 Liha ja linnuliha tooted Perth Pasties 36,80 24 0% 883,20 BSBEV 24.06.2005 Liha ja linnuliha tooted Perth Pasties 6,20 10 0% 62,00 FAMIA 25.06.2005 Liha ja linnuliha tooted Perth Pasties 36,40 4 0% 145,60 GREAL 26.06.2005 Liha ja linnuliha tooted Perth Pasties 15,20 12 0% 182,40 HUNGC 27.06.2005
primary freezing, radiation is only important technology to increase the surface heat in the initial stages of the process in a system transfer in freezing systems has received where the meat is not surrounded by other attention (Newman 2001; Sundsten et al. product. Again, in the initial stages of the 2001; Everington 2001). Impingement is the freezing of cooked meat products (e.g., pies, process of directing a jet or jets of fluid at a pasties, joints), radiant heat loss can be sub- solid surface to effect a change. The very stantial if the products are surrounded by high velocity (20–30 m s−1) impingement gas cold surfaces. Evaporation from a meat jets break up the static surface boundary surface reduces yield and is not desirable in layer of gas that surrounds a meat product. most meat refrigeration operations but can be The resulting medium around the product is
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