Predicting the dynamic product heat load and weight loss during beef chilling using a multi-region finite difference approach

A model for predicting the dynamic product heat load and weight loss during beef chilling has been developed using the finite difference method, in which the irregular beef geometry is approximated by a combination of seven cylinders and slabs. The model was tested against data from 55 industrial beef chilling trials covering a wide range of carcass size, fatness and chilling conditions. The predicted heat removed during the first 2 h in the model was on average 12.6% higher than the experimental value. The predicted weight loss after 20 h was on average 0.0194 kg (0.00046%) higher than the experimental value. Improvements in accuracy would probably have arisen if slaughter Boor and chiller conditions had been more accurately known. The model allows for time-variable chiller conditions, making it widely applicable to meat industry applications. (C) 1997 Elsevier Science Ltd and IIR.