Heat and Mass Transfer Model During Vacuum Cooling of Cooked Meats

摘要

Vacuum cooling of cooked meats and the modified model are described in this paper.A modified mathematical model is developed to analyze the performance of vacuum cooler and the vacuum cooling process of cooked meats.The modified model can be used to predict the variation of the vacuum pressure in the chamber and the temperature and weight loss profiles of cylindrical cooked meats. The validation experimentation is carried out in the designed vacuum cooler. The experimental data are compared with the simulated results, it is found that the differences of the temperature between the simulation and the experimentation arc within 5℃, and the deviation of weight loss between the simulation and the experimentation is 4%. The simulation results agree with the experimental data well. At the same time, the simulation and experimentation results indicate that vacuum cooling is a rapid cooling method for the cooked meats.