HEAT AND MASS-TRANSFER DURING BEEF CARCASS CHILLING - MODELING AND SIMULATION

被引：30

作者：

MALLIKARJUNAN, P ^{[1
]}

MITTAL, GS ^{[1
]}

机构：

[1] UNIV GUELPH,SCH ENGN,GUELPH N1G 2W1,ONTARIO,CANADA

来源：

JOURNAL OF FOOD ENGINEERING | 1994年 / 23卷 / 03期

关键词：

Cold storage - Finite element method - Heat transfer - Mass transfer - Mathematical models - Meats - Moisture determination - Temperature measurement - Thermodynamic properties;

D O I：

10.1016/0260-8774(94)90054-X

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

This paper describes the development of a two-dimensional heat and mass transfer model of beef carcass chilling. The model includes thermal Properties as functions of temperature and composition. The carcass was divided into five zones, i.e. round, sirloin, loin, rib and chuck, and the carcass cross-sectional structure within a zone was considered uniform. The model was solved using finite element method. Temperature and mass histories were collected for three chilling schemes to validate the model. The simulated results are in good agreement with the observed data, and predicted temperature and mass histories within 2.7-degrees-C and 0.4%, respectively.

引用

页码：277 / 292

页数：16

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