Prediction of heat and mass transfer during passage of the chicken through the chilling tunnel

Journal of Food Engineering

Volumn 72, Issue 1, 2006, Pages 108-112

  Landfeld, Ales ^a   Houska, Milan ^a  

^a FOOD RESEARCH INSTITUTE PRAGUE   (Czech Republic)

Author keywords

Chicken; Chilling; Heat transfer; Mass transfer; Mathematical model

Indexed keywords

COOLING; HEAT TRANSFER; LOW TEMPERATURE EFFECTS; MASS TRANSFER; MATHEMATICAL MODELS; SPECIFICATIONS;

CHICKEN; CHILLING; SURFACE HEAT TRANSFER COEFFICIENT (SHTC); TEMPERATURE-TIME CURVES;

FOOD PROCESSING;

EID: 22544483541     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.11.022     Document Type: Article

References (8)

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2. J.D. Daudin, and A. Kuitche Modelling of temperature and weight loss kinetics during meat chilling for time-variable conditions using an analytical-based method-III. Calculations versus measurements on pork carcass hindquarters Journal of Food Engineering 29 1996 39 62
3. Harris, M. B., Willix, J., Carson, J. K., & Lovatt, S. J. (2003). Development of a method for measurement local heat transfer coefficient on carcass-shaped object. IIR/IIF International Congress of Refrigeration, Washington, DC, USA, Proceedings of the ICR2003 ISBN 2-913149-32-4, CD-ROM
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7. K. Raznjevic Thermodynamic tables (313p, in Czech) 1984 Alfa Bratislava
8. Tarlea, G. M. & Chiriac, F. (2003). Modelling and simulation of heat transfer during chilling of chicken meat. In IIR/IIF International Congress of Refrigeration, Washington, DC, USA, Proceedings of the ICR2003, ISBN 2-913149-32-4, CD-ROM