TY - JOUR
T1 - Heat and mass transfer during beef carcass chilling - Modelling and simulation
AU - Mallikarjunan, P.
AU - Mittal, G. S.
PY - 1994
Y1 - 1994
N2 - This paper describes the development of a two-dimensional heat and mass transfer model of beef carcass chilling. The model includes thermal properties as functions of temperature and composition. The carcass was divided into five zones, i.e. round, sirloin, loin, rib and chuck, and the carcass cross-sectional structure within a zone was considered uniform. The model was solved using finite element method. Temperature and mass histories were collected for three chilling schemes to validate the model. The simulated results are in good agreement with the observed data, and predicted temperature and mass histories within 2·7°C and 0·4%, respectively.
AB - This paper describes the development of a two-dimensional heat and mass transfer model of beef carcass chilling. The model includes thermal properties as functions of temperature and composition. The carcass was divided into five zones, i.e. round, sirloin, loin, rib and chuck, and the carcass cross-sectional structure within a zone was considered uniform. The model was solved using finite element method. Temperature and mass histories were collected for three chilling schemes to validate the model. The simulated results are in good agreement with the observed data, and predicted temperature and mass histories within 2·7°C and 0·4%, respectively.
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U2 - 10.1016/0260-8774(94)90054-X
DO - 10.1016/0260-8774(94)90054-X
M3 - Article
AN - SCOPUS:0028087505
SN - 0260-8774
VL - 23
SP - 277
EP - 292
JO - Journal of Food Engineering
JF - Journal of Food Engineering
IS - 3
ER -