Modeling temperature and surface heat transfer coefficient in beef carcass cooling using finite element technique

Abstract

A two dimensional finite element model was used to predict the temperature and surface heat transfer coefficient in the cooling of beef carcasses. The middle of the loin was the location chosen for modeling. The model was generalized for beef carcasses by the development of a universal finite element grid for the cross section of loin. The size of the universal grid was changed based on the warm dressed weight of the carcass. The variation of fat layer thickness on the loin among different carcasses was accounted by physically moving the boundary nodes in the grid to represent the desired value. The model was successfully used to predict both temperature and heat transfer coefficient in beef carcass cooling. The temperature was predicted knowing the heat transfer coefficient in the cooling room, weight of carcass and the fat layer thickness on the loin. The heat transfer coefficient was predicted from time-temperature data by trial and error using the model. The estimated values varied from 8.5 to 45.4 W/m₂°C. Heat transfer coefficients were also determined directly from the time-temperature data of a point below the carcass surface using a least squares estimation technique in conjunction with Newton's law. The values from direct measurement varied from 2.0 to 50.0 W/m₂°C in the same chill room..