Thermal Processing of Ready-to-Eat Meat Products
April 8-10, 2008
The Ohio State University

This chapter provides a layman’s introduction to two food engineering topics that are critical to the safe production of ready-to-eat meat products. Objectives are to describe the various mechanisms of heat and mass transfer, to explain the differences between steady-state and unsteady-state transfer, and to describe some basic methods for estimating heat or mass flow.

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