Food and Fermentation Industries >

2021 , Vol. 47 >Issue 12: 123 - 127

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026580

Simulation study of temperature distribution in time and space in beef carcass pre-cooling room

  • AI Langhu ,
  • HAN Jiawei ,
  • REN Qingshan ,
  • CHEN Yineng ,
  • FANG Kui ,
  • DING Dehong
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  • 1(College of Information and Intelligence, Hunan Agricultural University, Changsha 410128, China)
    2(National Engineering Research Center for Information Technology in Agriculture, Beijing 100097, China)
    3(Information Engineering College, Hunan Applied Technology University, Changde 415100, China)

Received date: 2020-12-30

  Revised date: 2021-02-02

  Online published: 2021-07-22

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Abstract

In this paper, computational fluid dynamics (CFD) technology was applied to establish a mathematical model to calculate the temperature field in a pre-cooling room with beef carcasses. The results showed that the upper part of the beef carcasses cooled down faster than the lower part, and the cooling rate of beef carcasses in the windward direction was significantly higher than control. To make the average temperature of each carcass below 7 ℃, it needed to be cooled for 44 h. To make the minimum temperature of the carcass center lower than 7 ℃, it needed to be cooled for about 72 h. The temperature coefficient of variation of beef carcasses showed the Convex type curve change, and its peak value was 0.5. The temperature coefficient of variation of the first two rows reached the peak earlier 18 h than that of the second two rows. The simulation results can provide a reference for controlling the pre-cooling time reasonably, reducing energy consumption, improving the cooling efficiency and improving the quality of beef. At the same time, it also provides a theoretical reference for optimizing the structure of pre-cooling rooms with different pre-cooling requirements.

Key words： computational fluid dynamics; pre-cooling; beef carcass; temperature field; beef quality

Cite this article

AI Langhu , HAN Jiawei , REN Qingshan , CHEN Yineng , FANG Kui , DING Dehong . Simulation study of temperature distribution in time and space in beef carcass pre-cooling room[J]. Food and Fermentation Industries, 2021 , 47(12) : 123 -127 . DOI: 10.13995/j.cnki.11-1802/ts.026580

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