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Modelling of cooling pork loin with additional microjets.

Modelowanie schladzania schabu wieprzowego z dodatkowymi mikrostrumieniami.

Author(s) : RUSOWICZ A., WRZOSEK D., LESZCZYNSKI M.

Type of article: Article

Summary

The paper presents the results of modeling pork loin cooling the temperature of 35°C to a final temperature 7°C. Cooling meat was carried out in a freezing chamber at a temperature of -2°C with an additional cooling in the form of micro-jet. Curves cool were, followed by numerical modeling of transient cooling meat. Was used for modeling the 3D model using ANSYS FLUENT software. Some simplification applied geometry pork loin and compared the simulation results with experimental data obtained.

Details

  • Original title: Modelowanie schladzania schabu wieprzowego z dodatkowymi mikrostrumieniami.
  • Record ID : 30019775
  • Languages: Polish
  • Source: Chlodnictwo - vol. 51 - n. 6
  • Publication date: 2016/06
  • DOI: http://dx.doi.org/10.15199/8.2016.6.2

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