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Cooked meat products: processing.

Acondicionamiento de productos cárnicos cocidos.

Author(s) : SMAN R. G. M. van der, SILLEKENS J. J. M., RASING G. F. J., et al.

Type of article: Article

Summary

This article describes a numerical model for the processing of cooked meat products, particularly freezing. The model is based on the finite element method applied to the equation of energy variation, taking into account the thermodynamic properties related to temperature. The resulting model is capable of predicting freezing conditions accurately for three types of meat products.

Details

  • Original title: Acondicionamiento de productos cárnicos cocidos.
  • Record ID : 2003-1452
  • Languages: Spanish
  • Source: Frío Calor Aire acondicionado - n. 339
  • Publication date: 2002/07
  • Document available for consultation in the library of the IIR headquarters only.

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