Modeling cooling of ready-to-eat meats by 3D finite element analysis: Validation in meat processing facilities

Author:

Cepeda J.F.,Weller C.L.,Thippareddi H.,Negahban M.,Subbiah J.

Publisher

Elsevier BV

Subject

Food Science

Reference25 articles.

1. Finite element modeling and experimental validation of cooling rates of large ready-to-eat meat products in small meat-processing facilities;Amézquita;Transactions of the American Society of Agricultural Engineers,2005

2. Development of an integrated model for heat transfer and dynamic growth of Clostridium perfringens during the cooling of cooked boneless ham;Amézquita;International Journal of Food Microbiology,2005

3. Cepeda, J.F., Weller, C.L., Negahban, M., Thippareddi, H., Subbiah, J., 2011. Modeling heat transfer during cooling of cooked ready-to-eat meats using three-dimensional finite element analysis. ASABE Paper No. 1111569 St. Joseph, Mich.

4. Effects of temperature and composition on the thermal properties of foods;Choi,1986

5. A comprehensive correlating equation for laminar, assisting, forced and free convection;Churchill;AIChE Journal,1977

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