Evaluation of heat propagation through poultry in a reduced computational-cost model of contact cooking

International Journal of Food Science and Technology

Volumn 47, Issue 6, 2012, Pages 1130-1137

  Eberth, John F ^a   Neal, Jack A ^a   Robles Hernandez, Francisco C ^a  

^a UNIVERSITY OF HOUSTON   (United States)

Author keywords

Chicken thermal processing; Heat transfer constitutive models; Model based meat cooking

Indexed keywords

CHICKEN BREAST; FOOD PREPARATION; HEAT EQUATION; HEAT PROPAGATION; MINIMUM TIME; ONE-DIMENSIONAL TEMPERATURE DISTRIBUTION; PROCESSED MEAT; TEMPERATURE ERROR; TEMPERATURE THRESHOLDS; THERMAL MONITORING SYSTEMS; THICK SAMPLES; TIME VARYING; UNITED STATES DEPARTMENT OF AGRICULTURES;

ANIMALS; HEAT TRANSFER; MATHEMATICAL MODELS; PARTIAL DIFFERENTIAL EQUATIONS; TEMPERATURE DISTRIBUTION; THERMODYNAMIC PROPERTIES;

THERMAL PROCESSING (FOODS);

COLUMBA;

EID: 84861184287     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2012.02951.x     Document Type: Article

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