Numerical simulation during vacuum cooling of cooked meat

The vacuum cooling of cooked meats was studied in this paper. The variations of the pressure in vacuum chamber, the temperature and the mass loss of the cooked meats were simulated by numerical method during the process of the vacuum cooling. The predicted vacuum pressure, temperature variations and mass loss are compared with the measured values. The maximum deviation between the simulated and the experimental vacuum pressure is within 200 Pa. It is found that the difference between the simulated and the experimental temperature is within 5℃ by comparing the simulated results with the experimental data. The deviation between the simulated and the experimental mass loss is about 5%. The simulation results agree with the experimental data well. Therefore, the matematical model can be used to predict the variations of vacuum pressure, temperature and mass loss during vacuum cooling for analyzing the vacuum cooling for analyzing the vacuum cooling process of cooked meats.