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

L.J. Wang, D.-W. Sun
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.
Wang, L.J. and Sun, D.-W. (2001). OPTIMISATION OF OPERATING CONDITIONS OF A VACUUM COOLING SYSTEM FOR COOLING COOKED MEATS. Acta Hortic. 566, 407-413
DOI: 10.17660/ActaHortic.2001.566.52
https://doi.org/10.17660/ActaHortic.2001.566.52
vacuum cooling, mathematical model, heat and mass transfer, vacuum pressure, simulation
English

Acta Horticulturae