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Simulation of vacuum cooling process of cooked meats by finite element method.

Author(s) : WANG L. J., SUN D. W.

Summary

Vacuum cooling is used to cool large joints of cooked meat, which have high water content and porosity. A mathematical model of simultaneous transient heat and mass transfer with inner heat and mass generation is proposed for analysing the performance of vacuum cooling cooked meats. The variable physical properties of cooked meats during the cooling process were incorporated into the model. A finite-element numerical method is used to solve the model. The numerical solution was compared with the experimental results with a good agreement.

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Pages: 2001-1

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Details

  • Original title: Simulation of vacuum cooling process of cooked meats by finite element method.
  • Record ID : 2005-1349
  • Languages: English
  • Source: Rapid Cooling of Food.
  • Publication date: 2001/03/28

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