HEAT AND MASS TRANSFER MODEL DURING VACUUM COOLING OF COOKED MEATS
Vacuum cooling of cooked meats and the modified model are described in this paper. A modified mathematical model is developed to analyze the performance of vacuum cooler and the vacuum cooling process of cooked meats. The validation experimentation is carried out in the designed vacuum cooler. The experimental data are compared with the simulated results, it is found that the differences of the temperature between the simulation and the experimentation are within 5℃, and the deviation of weight loss between the simulation and the experimentation is 4％. The simulation results agree with the experimental data well. The results indicate that the model can predict the temperature, pressure and weight loss of cooked meat during vacuum cooling and vacuum cooling is a rapid cooling method for the cooked meats.
T.X.JIN G.L.LI Y.GONG Y.L.LU
School of Mechanical & Electricity EngineeringZhengzhou University of Light Industry,5 Dong Feng Road,Zhengzhou 450002, China
国际会议
The 22nd International Congress of Refrigeration(第22届国际制冷大会)
北京
英文
2007-08-21（万方平台首次上网日期，不代表论文的发表时间）