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COMPUTER MODELLING OF CARCASS CHILLING PROCESSES.
Author(s) : GERWEN R. J. M. van, et al.
Summary
THESE MODELS CONSIST OF AN INTEGRATION OF A THERMAL FINITE ELEMENT MODEL OF THE CARCASS AND A FLUID DYNAMICS MODEL OF THE SURROUNDINGS. CARCASS MODELS OF A PIG, CALF, TURKEY AND A CHICKEN HAVE BEEN DEVELOPED. THE CARCASS MODEL DESCRIBES THE THERMAL AS WELL AS WEIGHT LOSS EFFECTS IN THE CARCASS BODY AND ON THE SURFACE. VALIDATION MEASUREMENTS HAVE BEEN CARRIED OUT FOR EACH TYPE OF CARCASS CHILLING PROCESS. THE DEVELOPED SIMULATION TECHNIQUES HAVE BEEN USED FOR THE DESIGN OPTIMIZATION OF NEW AND EXISTING CHILLING PROCESSES AT SEVERAL SLAUGHTERHOUSES.
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Details
- Original title: COMPUTER MODELLING OF CARCASS CHILLING PROCESSES.
- Record ID : 1992-2315
- Languages: English
- Source: New challenges in refrigeration. Proceedings of the XVIIIth International Congress of Refrigeration, August 10-17, 1991, Montreal, Quebec, Canada.
- Publication date: 1991/08/10
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food engineering;
Meat and meat products - Keywords: Calculation; Meat; Heat transfer; Chilling; Process; Modelling
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