Practical investigations of two-stage bacon tempering
Abstract Bacon has to be tempered (part-frozen) before it can be sliced in a high-speed slicing operation. Traditionally the desired slicing temperature was achieved in a long single-stage process. Increasingly a two-stage process of heat removal followed by temperature equalisation is used to reduce processing time and weight loss. The objectives of the work described in this paper were: 1. To provide practical design data for a two-stage bacon-slicing operation. 2. To provide data that could be used in the development and verification of a model that would help optimise current and new tempering systems.