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Volumn 61, Issue 2, 2004, Pages 231-240

Effect of operating conditions of a vacuum cooler on cooling performance for large cooked meat joints

Author keywords

Chilling food; Cooked meat; Finite element; Mathematical model; Operating conditions; Vacuum cooling

Indexed keywords

CONDENSER TUBES; COOLING; COOLING SYSTEMS; FINITE ELEMENT METHOD; MATHEMATICAL MODELS; MEATS;

EID: 0141753020     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(03)00095-5     Document Type: Article
Times cited : (123)

References (15)
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  • 9
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    • Sun, D.-W.1    Wang, L.J.2
  • 10
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    • Vacuum cooling
    • D.-W. Sun. UK: Leatherhead Publishing, Leatherhead Food RA, Surrey. (Chapter 7)
    • Sun D.-W., Wang L.J. Vacuum cooling. Sun D.-W. Advances in Food Refrigeration. 2001;263-303 Leatherhead Publishing, Leatherhead Food RA, Surrey, UK. (Chapter 7).
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  • 11
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    • Rapid cooling of porous and moisture foods by vacuum cooling technology
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  • 12
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    • Experimental evaluation of the performance of vacuum cooling method for large cooked meat joints
    • Wang L.J., Sun D.-W. Experimental evaluation of the performance of vacuum cooling method for large cooked meat joints. Journal of Food Process Engineering. 25:2002;455-472.
    • (2002) Journal of Food Process Engineering , vol.25 , pp. 455-472
    • Wang, L.J.1    Sun, D.-W.2
  • 13
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    • Modelling vacuum cooling process of cooked meat - Part 1: Analysis of vacuum cooling system
    • Wang L.J., Sun D.-W. Modelling vacuum cooling process of cooked meat - Part 1: analysis of vacuum cooling system. International Journal of Refrigeration. 25:2002;852-860.
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  • 14
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    • Modelling vacuum cooling process of cooked meat - Part 2: Mass and heat transfer of cooked meat under vacuum pressure
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  • 15
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    • Numerical analysis of the three dimensional mass and heat transfer with inner moisture evaporation in porous cooked meat joints during vacuum cooling process
    • Wang L.J., Sun D.-W. Numerical analysis of the three dimensional mass and heat transfer with inner moisture evaporation in porous cooked meat joints during vacuum cooling process. Transactions of the ASAE. 46:2003;107-115.
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    • Wang, L.J.1    Sun, D.-W.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.