Modelling the chilling of the leg, loin and shoulder of beef carcasses using an evolutionary method

F. J. Trujillo; Q. T. Pham

首页> 外文期刊>International Journal of Refrigeration >Modelling the chilling of the leg, loin and shoulder of beef carcasses using an evolutionary method

【24h】

Modelling the chilling of the leg, loin and shoulder of beef carcasses using an evolutionary method

机译：使用进化方法对牛肉car体的腿部，腰部和肩膀的寒冷进行建模

获取原文

获取原文并翻译 | 示例

掌桥外文数据库（机构版） >>

开具论文收录证明 >>

文献代查 >>

页面导航

摘要
著录项
相似文献
相关主题

摘要

An evolutionary algorithm was used to adjust unknown parameters during the beef cooling process. These parameters are the equivalent diameter and the initial temperature profile, which are difficult to estimate given the irregular geometry, the elapsed time after slaughter and variations in both the air temperature and velocity. The adjusted parameters produced accurate predictions of the center and surface temperature profiles of the leg, loin and shoulder. The adjusted dimensions agreed very well with the measured carcass dimensions. Empirical equations were obtained to correlate this diameter with the weight and fat grade of beef carcasses.

机译：进化算法用于在牛肉冷却过程中调整未知参数。这些参数是等效直径和初始温度曲线，鉴于不规则的几何形状，屠宰后的经过时间以及空气温度和速度的变化，这些参数很难估算。调整后的参数可准确预测腿部，腰部和肩膀的中心和表面温度曲线。调整后的尺寸与测得的car体尺寸非常吻合。获得了经验公式，以将该直径与牛肉cas体的重量和脂肪等级相关联。

著录项

来源
《International Journal of Refrigeration》 |2003年第2期|共8页
作者
F. J. Trujillo; Q. T. Pham;
展开▼
作者单位

展开▼
收录信息
原文格式 PDF
正文语种 eng
中图分类制冷理论;
关键词
Chilling; Beef; Modelling; Process;

机译：冷藏;牛肉;建模;过程;

相似文献

外文文献
中文文献
专利

1. Modelling the chilling of the leg, loin and shoulder of beef carcasses using an evolutionary method [J] . F. J. Trujillo, Q. T. Pham International Journal of Refrigeration . 2003,第2期

机译：使用进化方法对牛肉car体的腿部，腰部和肩膀的寒冷进行建模
2. Dataset on causality analysis of chilling process in beef and pork carcasses using graphical modeling [J] . Kumiko Kuzuoka, Kohji Kawai, Syunpei Yamauchi, Data in Brief . 2020,第2期

机译：使用图形建模的牛肉和猪肉尸体中冷却过程因果关系分析
3. Effects of electrical stimulation applied in combination with shock chilling method on selected quality attributes of beef from young bulls, heifers, and cows carcasses [J] . Joanna K. Banach, Monika Modzelewska-Kapituła, Konrad Wichman, Journal of Food Processing and Preservation . 2018,第4期

机译：电刺激结合激冷方法对小公牛，小母牛和牛尸体牛肉的选定品质属性的影响
4. Effect of magnetic fields and ultrasound on aerobic mesophiles and histamine in beef loin tuna loin tuna (Thunnus albacares) [C] . Víctor. Manuel. Gélvez Ordó?ez, Lorenzo Fuentes Berrio International congress on engineering and food . 2011

机译：磁场与超声波在牛肉腰腰裤子宫（Thunnus Albacares）中有氧乳香碱和组胺的影响
5. Impact of Carcass Chilling System on Carcass Characteristics and Biochemical Changes in Beef Carcasses [D] . Hite, Lydia Margaret. 2021

机译：胴体冷却系统对牛肉胴体胴体特性及生化变化的影响
6. Dataset on causality analysis of chilling process in beef and pork carcasses using graphical modeling [O] . Kumiko Kuzuoka, Kohji Kawai, Syunpei Yamauchi, 2020

机译：使用图形建模的牛肉和猪肉尸体中冷却过程因果关系分析
7. Report from the Commission on the implementation of Council Regulation (EEC) No 2137/92 concerning the Community scale for the classification of carcasses of ovine animals and determining the Community standard quality of fresh or chilled sheep carcasses and extending Regulation (EEC) No 338/91; Proposal for a Council Regulation (EC) amending Regulation (EEC) No 338/91 determining the Community standard quality of fresh or chilled sheep carcasses and Regulation (EEC) No 2137/92 concerning the Community scale for the classification of carcasses of ovine animals and determining the Community standard quality of fresh or chilled sheep carcasses (presented by the Commission). COM (97) 250 final, 30 May 1997 [O] . 1997

机译：委员会关于执行理事会条例（EEC）No 2137/92的报告，该规定涉及羊群动物尸体分类的共同体标准，并确定新鲜或冷藏绵羊胴体的共同体标准质量和扩展法规（EEC）No 338 / 91;建议理事会条例（EC）修订法规（EEC）No 338/91，确定新鲜或冷藏绵羊胴体的共同体标准质量，以及关于共同体对羊胴体屠体分类的规范（EEC）No 2137/92和确定新鲜或冷藏绵羊尸体的共同体标准质量（由委员会提交）。 COm（97）250决赛，1997年5月30日
8. Studies Beef Quality I. The Effect of Blast-freezing Hot Beef Quarters II. Physiological and Biological Effects of Various Pre-slaughter Treatments III. Influence of Various Pre-slaughter Treatments on Weight Losses and Eating Quality of Beef Carcasses [R] . A. Howard, R. A. Lawric 1956

机译：研究牛肉质量I.高温冷冻牛肉季节的影响II。各种屠宰前处理的生理和生物效应III。不同屠宰前处理对牛胴体重减重和食味品质的影响

Modelling the chilling of the leg, loin and shoulder of beef carcasses using an evolutionary method

摘要

著录项

相似文献

相关主题

期刊订阅