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Modelling of temperature and weight loss kinetics during meat chilling for time variable conditions using an analytical based method. 3. Calculations versus measurements on pork carcass hindquarters.

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

Type of article: Article

Summary

A heat transfer model of an infinite cylinder, adapted to account for time-variable boundary conditions and validated by comparison with measurements carried out on wet plaster samples has been tested against data from pork carcass hindquarters. Experiments under constant chilling conditions were used to fit a shape factor by comparing measured and simulated core temperature, and an equivalent exchange surface area, by comparing weight loss kinetics, which were both related to carcass weight. The temperature profiles were then well predicted at other locations within the samples. The values of the fitted parameters are compared with those obtained in part 2 and with theoretical determinations. The agreement between calculations and measurements recorded during time-variable chilling condition experiments, typical of those observed in industrial chillers, was good enough to enable cost comparison of different processes in practice.

Details

  • Original title: Modelling of temperature and weight loss kinetics during meat chilling for time variable conditions using an analytical based method. 3. Calculations versus measurements on pork carcass hindquarters.
  • Record ID : 1997-1627
  • Languages: English
  • Source: J. Food Eng. - vol. 29 - n. 1
  • Publication date: 1996/07
  • Document available for consultation in the library of the IIR headquarters only.

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