Modelling three-dimensional transient heat transfer of roasted meat during air blast cooling by the finite element method

摘要

The three-dimensional transient heat transfer of roasted meat during air blast cooling process was modelled by the finite element method for evaluating the cooling performance. Moisture loss rate was considered in the model to account for the weight loss during air blast cooling. The model includes the variations in physical properties of the roasted meat and in operating conditions during the 'air blast cooling process. A user-friendly computer program developed in visual C++ by the authors was used to solve the model.