Development of a software package for analysing cooling processes of cooked meat

被引：1

作者：

Wang, LJ ^{[1
]}

Sun, DW ^{[1
]}

机构：

[1] Natl Univ Ireland Univ Coll Dublin, Dept Agr & Food Engn, FRCFT, Dublin 2, Ireland

来源：

INTERNATIONAL SYMPOSIUM ON APPLICATIONS OF MODELLING AS AN INNOVATIVE TECHNOLOGY IN THE AGRI-FOOD-CHAIN - MODEL-IT | 2001年 / 566期

关键词：

finite element; foods; vacuum cooling; slow air cooling; air blast cooling; water immersion cooling;

D O I：

10.17660/ActaHortic.2001.566.73

中图分类号：

S6 [园艺];

学科分类号：

0902 ;

摘要：

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.

引用

页码：549 / 553

页数：5