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Abstract
This work contains the results of mathematical modelling of heat and mass transfer during chilling of chicken in a cooling tunnel. Experimental data were obtained by measurements conducted on equipment of one of the domestic chilled poultry producers. The mathematical modelling employed codes Bertix (TNO-MEP, Holland) and Food Product Modeller (Mirinz, Food Technology and Research Ltd, New Zealand). The results are coefficients of heat and mass transfer, typical for the particular poultry chilling technology.
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