Modeling heat transfer in a jet of hot air to decontaminate meat products

Sciences des Aliments

Volumn 23, Issue 1, 2003, Pages 154-158

  Kondjoyan, A ^a   Havet, M ^b  

^a CEMAGREF   (France)

^b LUNAM UNIVERSITÉ   (France)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0038801261     PISSN: 02408813     EISSN: None     Source Type: Journal    
DOI: 10.3166/sda.23.154-158     Document Type: Conference Paper

References (4)

1. KOCHEVAR S. L., SOFOS J. N., BOLIN R. R., REAGAN J. O., SMITH G. C., 1997. Steam vacuuming as a pre-evisceration intervention to decontamination beef carcasses. Journal of Food Protection, 60(2), 107-113.
2. JAMES C., JAMES S., 1997. Meat Decontamination the state of the art. Bristol, UK: MAFF Advanced Fellowship in Food Process Engineering; 140 p.
3. KONDJOYAN A., HAVET M., JAMES S., 2002. Détermination des coefficients de transfert convectifs en vue du traitement thermique intense de la surface des produits alimentaires solides, Congrès Français de Thermique, Vittel, 3-6 juin 2002, 53-58.
4. KUITCHÉ A, DAUDIN J.D., LÉTANG G., 1996. Modelling of temperature and weight loss kinetics during meat chilling for time-variable conditions using and analytical-based method - I. The model and its sensitivity to certain parameters, J. Food Engng., 28(1), 55-84.