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Prediction of thawing time of cooked cured meat.

Author(s) : DELGADO A. E., SUN D. W.

Summary

This issue of "Acta Horticulturae" contains the 73 papers presented at this symposium, held in Palmerston North (New Zealand), on December 9-13, 2001. Extract from the table of contents: production (simulation and control of ventilation rates in greenhouses); microbiology on calculating sterility in thermal preservation methods; validation of predictive models in dynamic conditions: microbial proliferation of Erwinia carotovora spp at low changing temperatures; modelling the shelf-life of food due to the growth of spoilage organisms under changing temperatures along the supply chain); consumer attitude; process optimisation (modified-atmosphere packaging of fresh produce); storage and transport (effect of pallet box stacking on cooling of horticultural products in cool stores; heat transfer in air cargo unit load devices; homogeneous fruit in packinghouse rooms: model for apple storage); product quality (applicability of the shelf life decision system for control of nutritional quality of frozen vegetables; a kinetic model of the effect of temperature-time history on the mortality of quarantine pests and on fruit-enzyme systems; computation of mechanical stresses in Belgian endive during postharvest storage by means of finite element structural analysis); thermal processing (analysis of the effective thermal conductivity of a two-component model food system using finite element methods; optimisation of operating conditions of a vacuum cooling system for cooling cooked meats; prediction of thawing time of cooked cured meat).

Details

  • Original title: Prediction of thawing time of cooked cured meat.
  • Record ID : 2003-1453
  • Languages: English
  • Source: Proceedings of the Second International Symposium on applications of modelling as an innovative technology in the agri-food chain. Model-IT 2001.
  • Publication date: 2001/12/09
  • Document available for consultation in the library of the IIR headquarters only.

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