Modelling of temperature and weight loss kinetics during meat chilling for time-variable conditions using an analytical-based method — I. The model and its sensitivity to certain parameters-Reference-Cited by-同舟云学术

Modelling of temperature and weight loss kinetics during meat chilling for time-variable conditions using an analytical-based method — I. The model and its sensitivity to certain parameters

Published:1996-04 Issue:1 Volume:28 Page:55-84
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Kuitche A.,Daudin J.D.,Letang G.

Publisher

Elsevier BV

Subject

Food Science

Reference60 articles.

1. Prediction of cooling characteristics during air cooling of cylindrical food products with a flowing film of cold water at the surface (air-film cooling);Abdul Majeed;Trans ASAE,1982

2. Prediction of air cooling characteristics of moist food products;Abdul Majeed;Trans ASAE,1980

3. Precooling of cylindrical food products;Ansari;Int. J. Refrigeration,1986

4. Modelling beef carcass cooling using a finite element technique;Arce;Trans ASAE,1983

5. The chilling of beef carcasses;Bailey,1976

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