A multi-layered two-dimensional finite element model to calculate dynamic product heat load and weight loss during beef chilling

A model for predicting the dynamic product heat load and weight loss during beef chilling has been developed using finite element analysis. The beef geometry is approximated by 13 sections, each represented by a two-dimensional finite element grid using triangular elements. Longitudinal heat conduction was neglected. The model was tested against data from 55 industrial beef chilling trials covering a wide range of carcass size, fat cover and chilling conditions. The heat removal during the first 2 h predicted by the model was on average 5.6% higher than the experimental value. The average percentage error in the predicted weight loss after 20 h was 2.3%.