TOO PRESERVATION OF FOOD BY REFRIGERATION ; 
imating in temperature to that of the air. From the formula 
 (CxDa(OXE XT) 
ni C+(QxE) 
where t=internal surface, t’=external surface, T=internal 
air, T’=external air, the temperature of the exterior surface 
can be found. Taking the specific heat of frozen meat at 
‘35, the number of units to be removed to bring the average 
temperature down to the mean between t’ and t, is given 
in column 5. 
In the following table the flow of heat through meat of 
different thicknesses, withthe airtemperatures as given below, 
and with various internal surface temperatures, is also given. 
ee es of Q. aus 
x¢— 7" ortemperatures ... 0° & 98° =1'93 
Gli Aa) For temperatures’... 32° & 98° = 195 
= (1 aE) xX <) For temperatures ... 32° & 70° =1'°8 
C For temperatures 28° to 0° & 32° =1'°7 
TABLE 9. 
Flow of heat through meat of the following thicknesses, with 
| different temperatures of air and internal surfaces, as given 
below. The emission calculated as from one side only; in units 
per square foot of surface per hour. 
Temperature of the air in the room. 
Thickness in Inches. 
32 
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