Food Cooking Process. Numerical Simulation of the Transport Phenomena
نویسنده
چکیده
This work presents a theoretical model describing the transport phenomena involved in food cooking. Aim of the study is to determine the influence of some of the most important operating variables, especially humidity and temperature, of drying air on the performance of cooking process of pork meat. Thermal processes are increasingly important in determining the safety and quality of retail products. The design and operation of these processes also influence the total cooking yield, which is an important economic factor for the industry. Mathematically, cooking can be considered as simultaneous heat and mass transfers between food product and oven ambient. Modeling of cooking includes heat convection, food surface water evaporation, internal heat conduction. This work evaluates the dependence of temperature and water content on process time, during cooking of meat pieces of two different regular shapes. The process is simulated using finite elements software COMSOL Multiphysics. The proposed model considers two geometries: cylindrical and parallelepiped, with fixed physical properties and convective boundary conditions.
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