title: Temperature evolution and mass losses during immersion vacuum cooling of cooked beef joints - A finite difference model.
abstract: A finite difference model was developed to describe and predict the temperature and mass loss evolution in reconstructed beef joints during immersion vacuum cooling. Fast cooling is obtained within beef pores and at beef surface when evaporation in the surrounding liquid is high. The cooling rate diminishes as the vacuum chamber pressure stabilizes and the liquid temperature reaches its lower value. The maximum deviation between measured and calculated temperatures was within 5°C for the beef (core and surface) and within 7°C for the surrounding liquid (measured at the bottom of the container). Absolute differences between predicted and experimental mass losses for the liquid and beef sample were around 2% and 1%, respectively. Mass losses are higher during the first period when evaporation is the main mode of heat transfer. Mechanical agitation in the surrounding liquid is suggested as a way to further reduce cooling times and to prevent uneven cooling.
authors: FRCFT Group, School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, National University of Ireland, Agriculture and Food Science Centre, Belfield, Dublin 4, Ireland.
authors: Liana
authors: L
authors: Drummond
authors: Da-Wen
authors: DW
authors: Sun