Evaluation of performance of slow air, air blast and water immersion cooling methods in the cooked meat industry by the finite element method

摘要

The performance of slow air, air blast and water immersion cooling methods in the cooked meat industry was evaluated by a validated finite element model. The cooked meat joints in commercial and controlled geometries were cooled by these three tra- ditional cooling methods under different operating conditions. Simulations showed that it is difficult for traditional cooling methods to cool the large commercial cooked meat joint because the poor thermal conductivity of meat controls the cooling rate. It takes about 8.5, 6.5 and 3.5 h for air blast cooling with an air velocity of 3 m/s and an air temperature of 0 deg. C to reduce the cooked meat joints in a typical ellipsoid shape with the weights of 8, 5 and 2 kg from the core temperature of 74-10 deg. C, respectively.