An Integrated Model of Heat Transfer in Meat Products during Multistage Operations
This work focuses on the modelling of the heat transfer in the key processes during the manufacturing of salted–smoked loin pork, a traditional Danish product called “Hamburgerryg”. Drying, smoking, steam-cooking, water-cooling, and air-cooling processes are important process steps in the production...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-09-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/18/3369 |