Home > III International Symposium on Applications of Modelling as an Innovative Technology in the Agri-Food Chain; MODEL-IT > MODELLING OF THREE-DIMENSIONAL HEAT AND MASS TRANSFER DURING VACUUM COOLING OF COOKED DICED BEEFS

Articles

MODELLING OF THREE-DIMENSIONAL HEAT AND MASS TRANSFER DURING VACUUM COOLING OF COOKED DICED BEEFS

Article number

674_22

Pages

199 – 204

Language

English

Abstract

Numerical model for simulation of vacuum cooling of small cooked beef pieces was established.
Pressure in the free volume, and heat and mass transfer were described in the model.
It was considered that there were small void spaces within the piece, and vapour was generated at the outer surface and in the void spaces during vacuum cooling.
Five kinds of beef pieces with different sizes formed all the beef pieces in the model, and each of them occupied 20% of the total weight.
Heat, moisture and vapour transfers in each piece were coupled together.
The model was validated using data of vacuum cooling of about 3 kg beef pieces.
Results indicated that the model was accurate enough to predict weight loss and change in temperature during vacuum cooling of cooked beef in diced form in a tray.

Publication

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

Authors

Z. Zhang, D.-W. Sun

Keywords

Numerical model, beef, vacuum cooling, Knudsen

Full text

https://doi.org/10.17660/ActaHortic.2005.674.22

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