Document Type

Article

Rights

Available under a Creative Commons Attribution Non-Commercial Share Alike 4.0 International Licence

Disciplines

1.6 BIOLOGICAL SCIENCES

Publication Details

Applied Mathematical Modeling

Abstract

Mathematical modelling of transport phenomena in food processes is vital to understand the process dynamics. In this work, we study the process of double sided cooking of meat by developing a mathematical model for the simultaneous heat and mass transfer. The constitutive equations for the heat and mass transport are based on Fourier conduction, and the Flory–Huggins theory respectively, formulated for a two-phase transport inside a porous medium. We investigate a reduced one-dimensional case to verify the model, by applying appropriate boundary conditions. The results of the simulation agree well with experimental findings reported in literature. Finally, we comment upon the sensitivity of the model to the porosity of meat.

DOI

https://doi.org/10.1016/j.apm.2014.12.015

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