DEVELOPMENT OF A SOFTWARE PACKAGE FOR ANALYSING COOLING PROCESSES OF COOKED MEAT

L.-J. Wang, D.-W. Sun
The traditional cooling and vacuum cooling processes of large cooked meats were mathematically modelled by the finite element method. An object-oriented finite element analysis software package was developed in Visual C++ programming language to solve the numerical models. The experimentally validated models were further used to evaluate the performance of traditional cooling and vacuum cooling system. The simulation shows that rapid cooling for large cooked meat joints can only be achieved by vacuum cooling.
Wang, L.-J. and Sun, D.-W. (2001). DEVELOPMENT OF A SOFTWARE PACKAGE FOR ANALYSING COOLING PROCESSES OF COOKED MEAT. Acta Hortic. 566, 549-553
DOI: 10.17660/ActaHortic.2001.566.73
https://doi.org/10.17660/ActaHortic.2001.566.73
Finite element, foods, vacuum cooling, slow air cooling, air blast cooling, water immersion cooling.
English

Acta Horticulturae