Determination of mass transfer coefficients during the vacuum cooling of pre-cooked meat cuts

International Journal of Food Properties

Volumn 9, Issue 2, 2006, Pages 287-298

  Huber, E ^a   Laurindo, J B ^a  

^a FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

Author keywords

Cooling; Mass transfer; Meat; Vacuum

Indexed keywords

COOLING; EVAPORATION; FOOD PROCESSING; MASS TRANSFER; POROUS MATERIALS; SAND;

MASS TRANSFER COEFFICIENT (KS); PRECOOKED BREAST CHICKEN; VACUUM COOLING; VACUUM IMPREGNATION;

MEATS;

EID: 33745872951     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910600596142     Document Type: Article

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