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Articles

OPTIMISATION OF OPERATING CONDITIONS OF A VACUUM COOLING SYSTEM FOR COOLING COOKED MEATS

Article number

566_52

Pages

407 – 413

Language

English

Abstract

Vacuum cooling technology has been used as a rapid cooling method for cooked meats.
A mathematical model was developed to describe the vacuum cooling system, and heat and mass transfer through cooked meats under vacuum pressure.
An object-oriented finite element analysis software package was developed in Visual C++ for solving the model.
Simulations show that the water evaporation rate controls the cooling rate during vacuum cooling process.
For given cooked meats, the effect of the operating conditions on the cooling rate is significant.

Publication

II International Symposium on Application of Modelling as an Innovative Technology in the Agri-Food Chain; MODEL-IT

Authors

L.J. Wang, D.-W. Sun

Keywords

vacuum cooling, mathematical model, heat and mass transfer, vacuum pressure, simulation

Full text

https://doi.org/10.17660/ActaHortic.2001.566.52

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