Modelling of Temperature and Weight Loss Kinetics during Meat Chilling for Time-variable Conditions Using an Analytical-based Method — Ⅰ. The Model and its Sensitivity to Certain Parameters

摘要

A mathematical model for the calculation of meat chilling is presented; it allows the prediction of both the weight loss kinetics and internal temperature profile evolution. The model is based on analytical solutions of unsteady heat transfer in infinite cylinders. These solutions were adapted to account for: (1) product surface water evaporation to avoid fitting the effective heat transfer coefficient; and (2) the variable chilling conditions that exist in industrial chillers. Calculation time is around 25 s on a microcomputer. The sensitivity of the calculations to physical phenomena, physical constant values and possible measurement errors in validation experiments is discussed. This model can easily be transposed to other elementary shapes.