Evaluation of performance of slow air, air blast and water immersion cooling methods in the cooked meat industry by the finite element method

Journal of Food Engineering

Volumn 51, Issue 4, 2002, Pages 329-340

  Wang, Lijun ^a   Sun, Da Wen ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Air blast cooling; Chilling; Cooked meat; Cooling; Cooling rate; Finite element; Heat transfer; Immersion cooling; Static air cooling

Indexed keywords

COMPUTER SIMULATION; FINITE ELEMENT METHOD; HEAT TRANSFER; MEATS; THERMAL CONDUCTIVITY;

COOKED MEAT INDUSTRY;

FOOD PROCESSING;

EID: 0036497751     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(01)00075-9     Document Type: Article

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