REVIEW OF HEAT TRANSFER MATHEMATICAL MODELS FOR STREAM COOLING LINES OF POULTRY CARCASSES
DOI:
https://doi.org/10.15673/0453-8307.2/2014.32634Keywords:
Heat transfer in poultry carcasses – Cooling time – Cooling treatment – Rate of cooling.Abstract
Mathematical models of heat transfer for stream cooling lines of poultry carcasses, as well as methods of cooling time prediction in such systems are presented in the paper. The main goal of paper is the review of existing models and methods to define advantages and disadvantages each of them. The review allows to choice more appropriating models and methods and requirements for them in frame of stream cooling lines designing on the base of system principles. The basic requirements are: the model should be universal and doesn’t depend on form of carcasses; the models must take into account the non uniform heat transfer conditions on the product surface; the model should be experimentally approval and should be simplified enough to include it into the system model of stream cooling line.
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