1 National Food Institute, Technical University of Denmark 2 Division of Industrial Food Research, National Food Institute, Technical University of Denmark 3 Department of Chemical and Biochemical Engineering, Technical University of Denmark 4 Center for Process Engineering and Technology, Department of Chemical and Biochemical Engineering, Technical University of Denmark
A 3D mathematical model of coupled heat and mass transfer describing oven roasting of meat has been developed from first principles. The proposed mechanism for the mass transfer of water is modified and based on a critical literature review of the effect of heat on meat. The model equations are based on a conservation of mass and energy, coupled through Darcy's equations of porous media - the water flow is mainly pressure-driven. The developed model together with theoretical and experimental assessments were used to explain the heat and water transport and the effect of the change in microstructure (permeability, water binding capacity and elastic modulus) that occur during the meat roasting process. The developed coupled partial differential equations were solved by using COMSOL Multiphysics®3.5 and state variables are predicted as functions of both position and time. The proposed mechanism was partially validated by experiments in a convection oven where temperatures were measured online. © 2012 Elsevier Ltd.
Meat Science, 2013, Vol 93, Issue 4, p. 810-820
Calcination; Mass transfer; Mathematical models; Meats; Ovens; Partial differential equations; Pile foundations; Porous materials; Thermal processing (foods); Three dimensional computer graphics; Heat transfer
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