Prediction of heat and mass transfer during passage of the chicken through the chilling tunnel

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.