The effects of model and process parameters on the predicted chilling time and mass loss of a beef carcass during chilling were studied by validated computer simulation. The effects of surface heat transfer coefficient, and thermal diffusivities of fat and muscle on the chilling time were significant as well as the effects of surface heat transfer and mass transfer coefficients on mass loss. However, the effects of moisture diffusivities on the chilling time and mass loss were insignificant. All of the process parameters significantly affected mass loss and chilling time. A decrease in relative humidity or an increase in air velocity or ambient temperature increased mass loss. An increase in air velocity or a decrease in ambient temperature decreased the chilling time. Based on the parametric analysis of the process parameters, air velocity in the chiller should be less than 1 m/s and the relative humidity of the chiller should be more than 80%.
|Original language||English (US)|
|Number of pages||15|
|Journal||Journal of Muscle Foods|
|State||Published - Apr 1 1998|