Modelling of temperature and weight loss kinetics during meat chilling for time-variable conditions using an analytical-based method — II. Calculations versus measurements on wet plaster cylinders and cast

Abstract Calculations carried out using the heat-transfer model in an infinite cylinder, adapted to account for time-variable boundary conditions (see part I of this series of papers), are compared to experimental temperature and weight loss kinetics. The model is first validated by comparing the calculations with measurements carried out on wet plaster cylinders (diameters 12.7, 10 and 7.5 cm) chilled under the following conditions: (1) under constant conditions (34 trials) covering a wide range of variations in air properties: 1 V a m / s , 0 T a C and 44