Evaluation of the immersion vacuum cooling of cooked beef joints - Mathematical simulation of variations in beef size and porosity and pressure reduction rates

Innovative Food Science and Emerging Technologies

Volumn 16, Issue , 2012, Pages 205-210

  Drummond, Liana ^a   Sun, Da Wen ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Cooling; Immersion vacuum cooling; Mathematical modelling; Meat; Simulation

Indexed keywords

CLOSTRIDIUM SPECIES; COMMERCIAL PRODUCTS; COOKED BEEF; COOLING MEDIUM; COOLING PROCESS; COOLING TIME; EQUIPMENT DESIGN; HEAT PROCESS; HEAT RESISTANT; MASS LOSS; MATHEMATICAL SIMULATIONS; MAXIMUM PRESSURE; MEAT INDUSTRY; MESOPHILIC; MICROBIAL GROWTH; OPTIMAL PRESSURE; PASTEURISATION; POROSITY LEVEL; PRESSURE REDUCTION; PROCESS PARAMETERS; PRODUCT QUALITY; QUALITY LOSS; SAFETY GUIDELINES; SAFETY RISKS; SIMULATION; SIZE VARIATION; SPORE GERMINATION; TOTAL MASS; VACUUM CHAMBERS; VACUUM COOLING;

BACTERIOLOGY; COOLING; HEAT TREATMENT; MATHEMATICAL MODELS; POROSITY; PRESSURE DROP; VACUUM APPLICATIONS;

MEATS;

BACILLUS (BACTERIUM); BACTERIA (MICROORGANISMS); CLOSTRIDIUM;

EID: 84870519507     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2012.06.001     Document Type: Article

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