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Volumn 25, Issue 1, 2002, Pages 100-110

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

Author keywords

Cooling; Heat transfer; Meat; Modelling

Indexed keywords

COMPUTER PROGRAMMING; COOLING; FINITE ELEMENT METHOD; HEAT TRANSFER; MATHEMATICAL MODELS;

EID: 0036131668     PISSN: 01407007     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0140-7007(00)00092-X     Document Type: Article
Times cited : (15)

References (28)
  • 12
    • 0342350244 scopus 로고    scopus 로고
    • CFD simulation of heat and moisture transfer for predicting cooling rate and weight loss of cooked ham during air-blast chilling process
    • (2000) Journal of Food Engineering , vol.46 , Issue.3 , pp. 189-197
    • Hu, Z.1    Sun, D.-W.2
  • 23
    • 84985205395 scopus 로고
    • Physical characteristics of pectoralis superficialis from broiler carcasses chilled in either water or sodium chloride solutions under commercial conditions
    • (1984) Journal of Food Science , vol.49 , pp. 849-858
    • Dukes, M.G.1    Janky, D.M.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.