Heat and Mass Transfer During Freeze Drying of Steak With Heat Supplied and Gas Injected at the Drying Interface

Development of a Heat and Mass Transfer Model to Simulate the Conventional Chilling of a Beef Carcass

Gilsenan, Ross
O\u27Murchu, Niall
Fahey, Graham
Hannon, Joseph Christopher
Keane, Garrett

December 2013

Development of a Heat and Mass Transfer Model to Simulate the Conventional Chilling of a Beef Carcas...

The Effect of Freezing Rate and Surface Temperature on Freeze Drying Time of Minched Beef

Tambunan, A. H. (Armansyah)
Lisnawati, Y. (Yulia)

January 1997

Freeze drying of food materials is a time and energy consuming process, hence a high cost process. T...

The mechanisms controlling heat and mass transfer on frying of beefburgers. III. Mass transfer evolution during frying

Kovácsné Oroszvári, Bea
Bayod, Elena
Sjöholm, Ingegerd
Tornberg, Eva

January 2006

The effects of five different meat raw materials used for making beefburgers on the evolution of mas...

Heat and Mass Transfer During Freeze Drying of Steak With Heat Supplied and Gas Injected at the Drying Interface

Yackel, Walter Carl, Jr.

181 p.Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 1971.U of I OnlyRestricted to the ...

Increasing the Rates of Heat and Mass Transfer in Freeze Drying of Beef

Yang, Jih Hsin

168 p.Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 1968.U of I OnlyRestricted to the ...

The Effect of Several Operational Variables on The Rate of Freeze-Drying of Beef

Larson, Robert Wallace

January 10000

167 p.Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 1962.U of I OnlyRestricted to the ...

Process Variables Affecting Freeze-Dehydration Time of Beef Slices

Kwiat, Eugene Valentine

January 10000

146 p.Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 1964.U of I OnlyRestricted to the ...

Freeze Drying of Precooked Mutton

Chowdhary, B. S.
Sharma, S. K.
Sharma, T. R.
Ranganathan, V.

May 2014

This communication reports a comparative study of contact heating and radiation heating, the two pro...

Experiments on Freeze Drying of Meat

Chowdhary, B. S.
Maheshwari, K. L.
Sharma, T. R.
Ranganathan, V.

May 2014

Investigations of the freeze drying of precooked meat were carried out to standardize conditions of ...

Studies on the rehydration of irradiated freeze-dried beef

Ni, Yeng-Wei

January 1969

The total water uptake, rate of water uptake, extract release volume and maximum shear force were me...

Demarch for the modeling of coupled heat and mass transfer during immersion chilling and freezing

Lucas, T.
Chourot, J.M.
Bohuon, P.
Raoult Wack, A.L.
Flick, D.

January 1998

[Departement_IRSTEA]EAA [TR1_IRSTEA]EAA5-FRIGEQUAL, Maîtrise des procédés frigorifiques et de la cha...

The effects of sublimation-condensation region on heat and mass transfer during microwave freeze drying

Wang, Z.H.
Shi, M.H.

January 1998

The sublimation-condensation model, developed for freeze drying of unsaturated porous media in the a...

Freeze drying of food materials is a time and energy consuming process, hence a high cost process. The drying rate is limited by heat and mass transfer process within the dried portion of the product. In order to improve the freeze drying performance, it is important to know parameters which affect the drying characteristics of each spesific food material, in regard to the drying time and the energy consumption. The objective of this experiment was to study the freeze drying characteristic of miched beef especially the effect of freezing rate and surface temperature of the material to the drying time. The study was conducted with freezing rate at 7.71 cmhours and 1.94 cmhours which are classified into fast and slow freezing rate, while the surface temperature of the material was controlled at 40 OC, 35 OC, and 30 OC. The experimental results confirmed that the faster freezing rate then the longest drying time, while the higher surface temperature give a shorter drying time of miched beef. It is important to determine the optimal freezing rate and surface temperature from the view point of energy consumption.

Lisnawati, Yulia
Tambunan, Armansyah H

January 2011

Freeze drying of food materials is a time and energy consuming process, hence a high cost process. T...

The mechanisms controlling heat and mass transfer on frying of beetburgers. I. The influence of the composition and comminution of meat raw material

Kovácsné Oroszvári, Bea
Sjöholm, Ingegerd
Tornberg, Eva

January 2005

Heat and mass transfer in minced meat patties (D = 100 mm, H = 10 mm) were studied during frying fro...

A Study of High Intensity Near Infrared Radiation as Energy Source for Freeze Drying

Burgheimer, Frank Theodor

January 10000

156 p.Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 1966.U of I OnlyRestricted to the ...

Development of a Heat and Mass Transfer Model to Simulate the Conventional Chilling of a Beef Carcass

Gilsenan, Ross
O\u27Murchu, Niall
Fahey, Graham
Hannon, Joseph Christopher
Keane, Garrett

December 2013

Development of a Heat and Mass Transfer Model to Simulate the Conventional Chilling of a Beef Carcas...

The Effect of Freezing Rate and Surface Temperature on Freeze Drying Time of Minched Beef

Tambunan, A. H. (Armansyah)
Lisnawati, Y. (Yulia)

January 1997

Freeze drying of food materials is a time and energy consuming process, hence a high cost process. T...

The mechanisms controlling heat and mass transfer on frying of beefburgers. III. Mass transfer evolution during frying

Kovácsné Oroszvári, Bea
Bayod, Elena
Sjöholm, Ingegerd
Tornberg, Eva

January 2006

The effects of five different meat raw materials used for making beefburgers on the evolution of mas...

Heat and Mass Transfer During Freeze Drying of Steak With Heat Supplied and Gas Injected at the Drying Interface

Yackel, Walter Carl, Jr.

181 p.Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 1971.U of I OnlyRestricted to the ...

Increasing the Rates of Heat and Mass Transfer in Freeze Drying of Beef

Yang, Jih Hsin

168 p.Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 1968.U of I OnlyRestricted to the ...

The Effect of Several Operational Variables on The Rate of Freeze-Drying of Beef

Larson, Robert Wallace

January 10000

167 p.Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 1962.U of I OnlyRestricted to the ...

Process Variables Affecting Freeze-Dehydration Time of Beef Slices

Kwiat, Eugene Valentine

January 10000

146 p.Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 1964.U of I OnlyRestricted to the ...

Freeze Drying of Precooked Mutton

Chowdhary, B. S.
Sharma, S. K.
Sharma, T. R.
Ranganathan, V.

May 2014

This communication reports a comparative study of contact heating and radiation heating, the two pro...

Experiments on Freeze Drying of Meat

Chowdhary, B. S.
Maheshwari, K. L.
Sharma, T. R.
Ranganathan, V.

May 2014

Investigations of the freeze drying of precooked meat were carried out to standardize conditions of ...

Studies on the rehydration of irradiated freeze-dried beef

Ni, Yeng-Wei

January 1969

The total water uptake, rate of water uptake, extract release volume and maximum shear force were me...

Demarch for the modeling of coupled heat and mass transfer during immersion chilling and freezing

Lucas, T.
Chourot, J.M.
Bohuon, P.
Raoult Wack, A.L.
Flick, D.

January 1998

[Departement_IRSTEA]EAA [TR1_IRSTEA]EAA5-FRIGEQUAL, Maîtrise des procédés frigorifiques et de la cha...

The effects of sublimation-condensation region on heat and mass transfer during microwave freeze drying

Wang, Z.H.
Shi, M.H.

January 1998

The sublimation-condensation model, developed for freeze drying of unsaturated porous media in the a...

Freeze drying of food materials is a time and energy consuming process, hence a high cost process. The drying rate is limited by heat and mass transfer process within the dried portion of the product. In order to improve the freeze drying performance, it is important to know parameters which affect the drying characteristics of each spesific food material, in regard to the drying time and the energy consumption. The objective of this experiment was to study the freeze drying characteristic of miched beef especially the effect of freezing rate and surface temperature of the material to the drying time. The study was conducted with freezing rate at 7.71 cmhours and 1.94 cmhours which are classified into fast and slow freezing rate, while the surface temperature of the material was controlled at 40 OC, 35 OC, and 30 OC. The experimental results confirmed that the faster freezing rate then the longest drying time, while the higher surface temperature give a shorter drying time of miched beef. It is important to determine the optimal freezing rate and surface temperature from the view point of energy consumption.

Lisnawati, Yulia
Tambunan, Armansyah H

January 2011

Freeze drying of food materials is a time and energy consuming process, hence a high cost process. T...

The mechanisms controlling heat and mass transfer on frying of beetburgers. I. The influence of the composition and comminution of meat raw material

Kovácsné Oroszvári, Bea
Sjöholm, Ingegerd
Tornberg, Eva

January 2005

Heat and mass transfer in minced meat patties (D = 100 mm, H = 10 mm) were studied during frying fro...

A Study of High Intensity Near Infrared Radiation as Energy Source for Freeze Drying

Burgheimer, Frank Theodor

January 10000

156 p.Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 1966.U of I OnlyRestricted to the ...

Development of a Heat and Mass Transfer Model to Simulate the Conventional Chilling of a Beef Carcass

Gilsenan, Ross
O\u27Murchu, Niall
Fahey, Graham
Hannon, Joseph Christopher
Keane, Garrett

December 2013

Development of a Heat and Mass Transfer Model to Simulate the Conventional Chilling of a Beef Carcas...

The Effect of Freezing Rate and Surface Temperature on Freeze Drying Time of Minched Beef

Tambunan, A. H. (Armansyah)
Lisnawati, Y. (Yulia)

January 1997

Freeze drying of food materials is a time and energy consuming process, hence a high cost process. T...

The mechanisms controlling heat and mass transfer on frying of beefburgers. III. Mass transfer evolution during frying

Kovácsné Oroszvári, Bea
Bayod, Elena
Sjöholm, Ingegerd
Tornberg, Eva

January 2006

The effects of five different meat raw materials used for making beefburgers on the evolution of mas...

Heat and Mass Transfer During Freeze Drying of Steak With Heat Supplied and Gas Injected at the Drying Interface

Abstract

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Heat and Mass Transfer During Freeze Drying of Steak With Heat Supplied and Gas Injected at the Drying Interface

Abstract

Extracted data

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