Heat and mass transfer during beef carcass chilling - Modelling and simulation

Keyphrases

• Carcass 100%
• Heat Mass Transfer 100%
• Beef Carcass 100%
• Carcass chilling 100%
• Thermal Properties 50%
• Finite Element Method 50%
• Loin 50%
• Heat Transfer Model 50%
• Two-dimensional Heat Transfer 50%
• Temperature Prediction 50%
• Mass Transfer Model 50%
• Sirloin 50%
• Cross-sectional Structure 50%
• Data Temperature 50%

Engineering

• Heat And Mass Transfer 100%
• Good Agreement 50%
• Two Dimensional 50%
• Simulated Result 50%
• Observed Data 50%
• Mass Transfer Model 50%
• Finite Element Analysis 50%

Agricultural and Biological Sciences

• Beef Carcasses 100%
• Loins 50%
• Finite Element Analysis 50%
• Rib 50%