Modeling evaporation-boiling phenomena during vacuum cooling of cooked meat

摘要

In this paper, a mathematical model for modeling evaporation-boiling phenomena during vacuum cooling of cooked meat was developed. The model proposed allowed to predict the temperature, pressure and moisture content distributions within cooked meat during vacuum cooling. The model considered the coupling factors of the dependent variables such as pressure, temperature, density, specific heat and moisture content. Vacuum cooling of cooked meat with a cylindrical shape was carried out to validate the mathematical model. The predicted results were compared with the experimental data. The final predicted and measured core temperatures of cooked meat were 7.01℃ and 6.97℃, respectively. The predicted and measured weight losses were 8.63% and 11.57%. The difference of weight loss between the measured and predicted data was within 3%. The results showed that good agreements with experimental values. The mathematical model could predict the temperature, pressure and moisture content distributions within cooked meat during vacuum cooling. This work contributes with a simple model for predicting evaporation-boiling phenomena during vacuum cooling.