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CFX Analysis of the Heat and Mass Transfer During the Chilling of a Lamb Carcass using a 3D Model
Hannon, Joseph; Keane, Garrett; O'Flaherty, Micheal
Lamb meat is a popular red meat which must go through a complex refrigeration process before being served at the dinner table to reduce bacterial growth and retain meat quality. A major disadvantage of chilling is the drip losses which are losses in weight by evaporation of water contained within the meat. The aim of this work is to simulate the conventional chilling process of a lamb carcass using a three dimensional model.
Keyword(s): lamb carcass; heat and mass transfer; ANSYS CFX; Bioresource and Agricultural Engineering
Publication Date:
Type: Other
Peer-Reviewed: Unknown
Institution: Dublin Institute of Technology
Citation(s): Presentations
Publisher(s): Dublin Institute of Technology
File Format(s): application/pdf
First Indexed: 2016-04-08 05:44:21 Last Updated: 2017-12-14 07:03:20