Journal of Food Engineering, Vol.29, No.1, 39-62, 1996
Modelling of temperature and weight loss kinetics during meat chilling for time variable conditions using an analytical based method .3. Calculations versus measurements on pork carcass hindquarters
A heat transfer model of an infinite cylinder, adapted to account for time-variable boundary conditions (part I - Kuitche et al., 1996a) and validated by comparison with measurements carried out on wet plaster samples (part II Kuitche et al, 1996b), has been tested against data from pork carcass hindquarters. Experiments under constant chilling conditions were used to fit a shape factor by comparing measured and simulated core temperature, and an equivalent exchange surface area, by comparing weight loss kinetics, which were both related to carcass weight: 52 kg