THE UTILIZATION OF NUMERICAL METHODS FOR THE SOLUTION OF THE HEAT BALANCE DURING THE THAWING OF MEAT BLOCKS UNDER INDUSTRIAL CONDITIONS.

Type of article: Article

Summary

THROUGH THEIR APPLICATION, TEMPERATURE PROFILES IN THE PRODUCT AND THAWING TIMES ARE CALCULATED, AND THE INFLUENCE OF DIFFERENT WORKING CONDITIONS OVER THE VALUES PREDICTED BY THE MATHEMATICAL MODEL ARE STUDIED. NUMERICAL RESULTS ARE COMPARED WITH EXPERIMENTAL DATA OBTAINED UNDER FACTORY CONDITIONS SHOWING VERY GOOD AGREEMENT. THE ADVANTAGES AND COMPLICATIONS OF PROGRAMMING AND EMPLOYING BOTH NUMERICAL METHODS ARE ALSO DISCUSSED.

Details

Original title: THE UTILIZATION OF NUMERICAL METHODS FOR THE SOLUTION OF THE HEAT BALANCE DURING THE THAWING OF MEAT BLOCKS UNDER INDUSTRIAL CONDITIONS.
Record ID : 1984-0631
Languages: Spanish
Source: Rev. latinoam. Transf. Calor Mater. - vol. 6 - n. 1-2
Publication date: 1982
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food engineering;
Meat and meat products
Keywords: Thawing; Heat balance; Calculation; Meat