Partager

Document IIF

Modélisation de divers procédés de refroidissement des viandes cuites à l'aide de la méthode des éléments finis.

Modelling three conventional cooling processes of cooked meat by finite element method.

Auteurs : WANG L. J., SUN D. W.

Type d'article : Article, Article de la RIF

Résumé

The finite element method is used to analyse the two-dimensional transient heat transfer problem for cooling cooked meats with an ellipsoid shape under different environments offered by slow air, air blast and water immersion cooling units. The variations in physical properties of the cooked meat and in operating conditions during the cooling processes are included in the model. The models are solved by a user-friendly computer program developed by the authors. The numerical solutions are compared with the experimental results. The comparison shows that the maximum deviation between the predicted and experimental core temperatures for all the cooling process is within 2.9 °C.

Documents disponibles

Format PDF

Pages : 100-110

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 : Modelling three conventional cooling processes of cooked meat by finite element method.
  • Identifiant de la fiche : 2002-1409
  • Langues : Anglais
  • Source : International Journal of Refrigeration - Revue Internationale du Froid - vol. 25 - n. 1
  • Date d'édition : 01/2002

Liens


Voir d'autres articles du même numéro (14)
Voir la source

Indexation