Development of a software package for analysing cooling processes of cooked meat

Acta Horticulturae

Volumn 566, Issue , 2001, Pages 549-553

  Wang, Li Jun ^a   Sun, Da Wen ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Air blast cooling; Finite element; Foods; Slow air cooling; Vacuum cooling; Water immersion cooling

Indexed keywords

EID: 33744985631     PISSN: 05677572     EISSN: None     Source Type: Book Series    
DOI: 10.17660/ActaHortic.2001.566.73     Document Type: Conference Paper

References (5)

1. Wang, L. J. and Sun, D.-W. 2001a. Modelling three dimensional transient heat transfer of roasted meat during air blast cooling process by finite element method. Journal of Food Engineering, (in press).
2. Wang, L. J. and Sun, D.-W. 2001b. Modelling three conventional cooling processes of cooked meat by finite element method, International Journal of Refrigeration, 24 [3], (in press).
3. 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).
4. 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).
5. Wang, L. J. and Sun, D.-W. 2001e. Evaluation of performance of slow air, air blast and water immersion cooling methods in cooked meat industry by finite element method. Journal of Food Engineering, (in press).