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Heat and mass transfer in roast beef cooking. Temperature and weight loss prediction

机译：烤牛肉烹饪中的热量和质量传递。温度和重量损失预测

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Papasidero D.; Pierucci S.; Manenti F.; Piazza L.;
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年度 2015
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原文格式 PDF
正文语种 eng
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专利

1. Effects of process parameters on beef carcass chilling time and mass loss predictions using a finite element heat and mass transfer model [J] . P.Mallikarjunan... Journal of Muscle Foods . 1998,第2期

机译：使用有限元传热传质模型的工艺参数对牛肉car体冷藏时间和质量损失预测的影响
2. Effects of process parameters on beef carcass chilling time and mass loss predictions using a finite element heat and mass transfer model [J] . P.Mallikarjunan... Journal of Muscle Foods . 1998,第2期

机译：使用有限元传热传质模型的工艺参数对牛肉car体冷藏时间和质量损失预测的影响
3. Analysis of the juice and water losses in salted and unsalted pork samples heated in water bath. Consequences for the prediction of weight loss by transfer models [J] . Laure Bombrun, Philippe Gatellier, Stephane Portanguen, Meat Science . 2015,第jana期

机译：分析在水浴中加热的盐腌和无盐猪肉样品中的果汁和水分流失。通过转移模型预测体重减轻的后果
4. Thermal Stability of HNF Investigated by Mass Loss and Heat Generation in the Temperature Range 50℃ to 80℃ and Lifetime Predictions [C] . Manfred A. Bohn Energetic Materials: Performance and Safety . 2005

机译：通过50℃至80℃范围内的质量损失和热量产生研究HNF的热稳定性和寿命预测
5. MODELING TEMPERATURE AND SURFACE HEAT TRANSFER COEFFICIENT IN BEEF CARCASS COOLING USING FINITE ELEMENT TECHNIQUE (FAT LAYER THICKNESS, LEAST SQUARES ESTIMATION, WEIGHT, PROCESSING, TIME DATA). [D] . POTLURI, PRAKASH LAL. 1985

机译：使用有限元技术（脂肪层厚度，最小二乘估计，重量，处理，时间数据）对牛肉肋骨冷却中的温度和表面传热系数建模。
6. Smart Online Coffee Roasting Process Control: Modelling Coffee Roast Degree and Brew Antioxidant Capacity for Real-Time Prediction by Resonance-Enhanced Multi-Photon Ionization Mass Spectrometric (REMPI-TOFMS) Monitoring of Roast Gases [O] . Hendryk Czech, Jan Heide, Sven Ehlert, 2020

机译：智能在线咖啡烘焙过程控制：通过共振增强型多光子电离质谱（REMPI-TOFMS）监测烟气对咖啡烘焙度和咖啡抗氧化能力进行建模以进行实时预测
7. Measurement and prediction of product heat load and weight loss during beef chilling [O] . Davey Lucy Chemical Engineering Industrial Chemistry Faculty of Engineering UNSW 1998

机译：牛肉冷藏过程中产品热负荷和体重减轻的测量和预测

Heat and mass transfer in roast beef cooking. Temperature and weight loss prediction

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