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A computationally efficient technique for calculating simultaneous heat and mass transfer during food chilling.

Author(s) : PHAM Q. T., KARURI N. W.

Summary

During the chilling of beef carcasses, heat and water diffuse out of the meat and are carried away by the air. These transport processes, which are coupled at the product surface, affect microbial growth, eating quality, evaporative weight loss and energy use. The paper uses a finite difference technique to predict the cooling rate and evaporation rate and surface water activity during the chilling of a beef side.

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Details

  • Original title: A computationally efficient technique for calculating simultaneous heat and mass transfer during food chilling.
  • Record ID : 2000-1418
  • Languages: English
  • Source: 20th International Congress of Refrigeration: Refrigeration into the Third Millennium.
  • Publication date: 1999/09/19

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