EFFECTS OF PROCESS PARAMETERS ON BEEF CARCASS CHILLING TIME AND MASS-LOSS PREDICTIONS USING A FINITE-ELEMENT HEAT AND MASS-TRANSFER MODEL

The effects of model and process parameters on the predicted chilling time and mass loss of a beef carcass during chilling were studied by v alidated computer simulation. The effects of surface heat transfer coe fficient and thermal diffusivities of fat and muscle on the chilling t ime were significant as well as the effects of surface heat transfer a nd mass transfer coefficients on mass loss. However, the effects of mo isture diffusivities on the chilling time and mass loss were insignifi cant All of the process parameters significantly affected mass loss an d chilling time. A decrease in relative humidity or an increase in air velocity or ambient temperature increased mass loss. An increase in a ir velocity or a decrease in ambient temperature decreased the chillin g time. Based on the parametric analysis of the process parameters, ai r velocity in the chiller should be less than 1 m/s and the relative h umidity of the chiller should be more than 80%.