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Modelling the chilling of pig carcasses using an evolutionary method.
Author(s) : PHAM Q. T., COULTER S.
Summary
Constructing a mathematical model for the cooling of food products such as animal carcasses from experimental data is difficult because of variations in product geometry and composition, errors in measuring cooling conditions, and truncation errors during the numerical solution of the model's equations. The cooling of pork carcasses was successfully represented by a finite difference model, whose parameters were found using an evolutionary error minimisation method.
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Details
- Original title: Modelling the chilling of pig carcasses using an evolutionary method.
- Record ID : 1996-1038
- Languages: English
- Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
- Publication date: 1995/08/20
- 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; Simulation; Pork
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Chilling of pork carcasses with time-variable c...
- Author(s) : DAUDIN J. D., KUITCHE A.
- Date : 1995/08/20
- Languages : English
- Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
- Formats : PDF
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Modelling of temperature and weight loss kineti...
- Author(s) : DAUDIN J. D., KUITCHE A.
- Date : 1996/07
- Languages : English
- Source: J. Food Eng. - vol. 29 - n. 1
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Geometry, cooling rates and weight losses durin...
- Author(s) : COULTER S., PHAM Q. T., MCNEIL I., MCPHAIL N. G.
- Date : 1995/09
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 18 - n. 7
- Formats : PDF
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- Author(s) : LEVY F. L.
- Date : 1983/12
- Languages : German
- Source: Z. Lebensm.technol. Verfahrenstech. - vol. 34 - n. 8
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Experimental evidence of hyperbolic heat conduc...
- Author(s) : MITRA K., KUMAR S., VEDAVARZ A., MOALLEMI M. K.
- Date : 1995/08
- Languages : English
- Source: J. Heat Transf. - vol. 117 - n. 3
View record