Partager

Document IIF

Modèle de transfert de chaleur et de masse pendant le refroidissement sous vide de viande cuite.

Heat and mass transfer model during vacuum cooling of cooked meats.

Auteurs : JIN T. X., LI G. L., GONG Y., et al.

Résumé

Vacuum cooling of cooked meats and the modified model are described in this paper. A modified mathematical model is developed to analyse the performance of a vacuum cooler and the vacuum cooling process used for cooked meats. The validation experimentation is carried out in the designed vacuum cooler. The experimental data are compared with the simulated results, it is found that the differences of the temperature between the simulation and the experimentation are within 5°C, and the deviation of weight loss between the simulation and the experimentation is 4%. The simulation results agree with the experimental data well. The results indicate that the model can predict the temperature, pressure and weight loss of cooked meat during vacuum cooling and vacuum cooling is a rapid cooling method for the cooked meats.

Documents disponibles

Format PDF

Pages : ICR07-C2-81

Disponible

  • Prix public

    20 €

  • Prix membre*

    Gratuit

* meilleur tarif applicable selon le type d'adhésion (voir le détail des avantages des adhésions individuelles et collectives)

Détails

  • Titre original : Heat and mass transfer model during vacuum cooling of cooked meats.
  • Identifiant de la fiche : 2008-0287
  • Langues : Anglais
  • Source : ICR 2007. Refrigeration Creates the Future. Proceedings of the 22nd IIR International Congress of Refrigeration.
  • Date d'édition : 21/08/2007

Liens


Voir d'autres communications du même compte rendu (839)
Voir le compte rendu de la conférence

Indexation