Optimizing precooling of large beef carcasses using a comprehensive computational fluid dynamics model-Reference-Cited by-同舟云学术

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Optimizing precooling of large beef carcasses using a comprehensive computational fluid dynamics model

Published:2019-03-29 Issue:4 Volume:42 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Delele Mulugeta A.¹^ORCID,Kuffi Kumsa D.²,Geeraerd Annemie¹,De Smet Stefaan³,Nicolai Bart M.¹,Verboven Pieter¹

Affiliation:

1. Department of Biosystems‐MeBiosKU Leuven Leuven Belgium

2. School of Chemical and Bio EngineeringAddis Ababa Institute of Technology, Addis Ababa University Addis Ababa Ethiopia

3. Laboratory of Animal Nutrition and Animal Product QualityGhent University Ghent Belgium

Funder

Flanders Innovation & Entrepreneurship

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13053

Reference43 articles.

1. Very fast chilling of beef carcasses

2. Process design data for prok chilling

3. Heat and Mass Transfer Modeling for Microbial Food Safety Applications in the Meat Industry: A Review

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Evaluation of water flow in cotton yarn and fabric assemblies for capillary evaporative cooling;Cogent Engineering;2024-04-03

2. Heat and mass transfer model for pork carcass precooling: Comprehensive evaluation and optimization;Food and Bioproducts Processing;2023-03

3. Advanced Computational Tools for Enhanced Food Quality and Safety;Food Engineering Series;2023

4. A computational‐experimental investigation of thermal vapor compressor as an energy saving tool for the crystallization of sugar in a sugar processing plant;Journal of Food Process Engineering;2021-05-24

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