Mathematical Modelling of Vacuum Cooling of Beef

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027022%3A_____%2F02%3A00000081" target="_blank" >RIV/00027022:_____/02:00000081 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Mathematical Modelling of Vacuum Cooling of Beef

Original language description

The process of vacuum cooling of meat and meat products is very important in the situation of new food legislation requirements. The cooked beef should be cooled down after cooking within two hours or less regarding of local country food laws. This requirement and limittation of refrogerants used opens the market for application of evaporative cooling at vacuum. This process enables to cool the food pieces (esp. meat joints) within minutes instead of hours necessary for traditional convective refrigeration with cold air (air blast cooling). The mathematical model prediction of vacuum cooling are compared with experimental data of time-temperature histories measured on pilot plant vacuum cooler.

Czech name

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Czech description

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Type

D - Article in proceedings

CEP classification

GM - Food industry

OECD FORD branch

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Project

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Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2002

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection

Proceedings 15th International Congress Chisa

ISBN

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ISSN

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e-ISSN

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Number of pages

1

Pages from-to

1111

Publisher name

Czech chemical society

Place of publication

Praha

Event location

Praha

Event date

Aug 25, 2002

Type of event by nationality

WRD - Celosvětová akce

UT code for WoS article

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