Optimisation of operating conditions of a vacuum cooling system for cooling cooked meats

Acta Horticulturae

Volumn 566, Issue , 2001, Pages 407-413

  Wang, Li Jun ^a   Sun, Da Wen ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Heat and mass transfer; Mathematical model; Simulation; Vacuum cooling; Vacuum pressure

Indexed keywords

EID: 33744981452     PISSN: 05677572     EISSN: None     Source Type: Book Series    
DOI: 10.17660/ActaHortic.2001.566.52     Document Type: Conference Paper

References (7)

1. Andrew, G., 1963, Vacuum Technology, John Wiley & Sons, Inc., London.
2. Houska, M.; Podloucky, S.; Zitny, R.; Gree., R.; Sestak, J.; Dostal, M. and Burfoot, D., 1996, Mathematical model of the vacuum cooling of liquids, Journal of Food Engineering, 29, 339-348.
3. Moran, M. J. and Shapiro, H. N., 1993, Fundamentals of Engineering Thermodynamics, John Wiley & Sons, Inc., New York.
4. Sun D. W. and Brosnan T., 1999, Extension of the vase life of cut daffodil flowers by rapid vacuum cooling, International Journal of Refrigeration, 22(6), 472-478.
5. Sun D. W. and Wang L. J., 2000, Heat transfer characteristics of cooked meats using different cooling methods, International Journal of Refrigeration, 23(7), 508-516.
6. Wang, L. J. and Sun, D.-W. 2001c. Modelling vacuum cooling process of cooked meat-Part 1: analysis of vacuum cooling system. International Journal of Refrigeration, (accepted).
7. Wang, L. J. and Sun, D.-W. 2001d. Modelling vacuum cooling process of cooked meat-Part 2: mass and heat transfer of cooked meat under vacuum pressure. International Journal of Refrigeration, (accepted).