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Modelling of temperature and weight loss kinetics during meat chilling for time-variable conditions using an analytical-based method. 2. Calculations versus measurements on wet plaster cylinders and cast.

Author(s) : KUITCHE A., LETANG G., DAUDIN J. D.

Type of article: Article

Summary

Calculations carried out using the heat-transfer model in an infinite cylinder are compared to experimental temperature and weight loss kinetics. Without adjustements, the temperature kinetics at different points within the sample are predicted under constant and time-variable conditions with an error margin of 1 deg C. The relative error in chilling time prediction is 5%. Weight loss at the end of chilling, which is around 2% of the original weight, is calculated with an absolute error of 0.1%. The ability of the model to simulate the chilling of a plaster mould of a pork carcass hindquarter is then tested. Five trials carried out with air velocities ranging from 0.5 to 2.2 meters per second yielded a shape factor adjustement. The mean temperature variation of the thickest section of the sample was then successfully simulated. A discussion on the difficulties encountered in simulating the weight loss kinetics with the same precision as for cylinders, reveals the limits of the analytical approach.

Details

  • Original title: Modelling of temperature and weight loss kinetics during meat chilling for time-variable conditions using an analytical-based method. 2. Calculations versus measurements on wet plaster cylinders and cast.
  • Record ID : 1996-3553
  • Languages: English
  • Source: J. Food Eng. - vol. 28 - n. 1
  • Publication date: 1996/04
  • Document available for consultation in the library of the IIR headquarters only.

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