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Biomedical Engineering and Bioengineering Commons™
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Articles 1 - 5 of 5
Full-Text Articles in Biomedical Engineering and Bioengineering
A 3-D Computational Fluid Dynamics Model For Forced Air Cooling Of Eggs Placed In Trays, Vikas Kumar, Ai Pheeng Wee, Sohan Birla, Jeyamkondan Subbiah, Harshanardhan Thippareddi
A 3-D Computational Fluid Dynamics Model For Forced Air Cooling Of Eggs Placed In Trays, Vikas Kumar, Ai Pheeng Wee, Sohan Birla, Jeyamkondan Subbiah, Harshanardhan Thippareddi
Biological Systems Engineering: Papers and Publications
Shell eggs must be cooled quickly after laying for controlling Salmonella Enteritidis (SE) growth. To fulfill a research need identified by Food Safety and Inspection Service (FSIS), a 3-D Computational Fluid Dynamics (CFD) model was developed to predict the temperature of eggs placed on a tray (6 rows × 5 columns) under forced air cooling. The continuity, momentum, and energy equations were solved along with standard k-ε turbulence model using PHOENICS software. The model was validated by conducting experiments in a wind tunnel at various air temperatures (7–11 °C) and velocities (0.3– 0.7 m/s). Root mean square error for predicting …
Modeling Heat Transfer During Cooling Of Ready-To-Eat Meat And Poultry Products Using Three-Dimensional Finite Element Analysis And Web-Based Simulation, Jihan F. Cepeda Jimenez
Modeling Heat Transfer During Cooling Of Ready-To-Eat Meat And Poultry Products Using Three-Dimensional Finite Element Analysis And Web-Based Simulation, Jihan F. Cepeda Jimenez
Department of Agricultural and Biological Systems Engineering: Dissertations, Theses, and Student Research
The meat industry is required to comply with processing performance standards for preventing the growth of foodborne pathogens in products. These performance standards, established by the United States Department of Agriculture - Food Safety and Inspection Service (USDA-FSIS) require a reduction of Salmonella spp (lethality standard) and limit the growth of sporeforming bacteria (stabilization standard) in certain processed meat products. In general, strategies used to comply with these standards are associated with thermal processing. Meat processors have difficulties complying with these performance standards. Moreover, thermal processing deviations are an issue in the meat industry that generate uncertainty regarding the safety …
Heating Performance Assessment Of Domestic Microwave Ovens, Krishnamoorthy Pitchai, Sohan Birla, Jeyamkondan Subbiah, David D. Jones
Heating Performance Assessment Of Domestic Microwave Ovens, Krishnamoorthy Pitchai, Sohan Birla, Jeyamkondan Subbiah, David D. Jones
Department of Biological Systems Engineering: Conference Presentations and White Papers
Due to inherent nature of standing wave patterns of microwaves inside a cavity and dielectric properties of different components in a food, microwave heating leaves non-uniform distribution of energy inside the food volumetrically. Achieving heating uniformity plays critical role in improving the safety of microwave heated products. In this paper, we present a method for assessing heating uniformity within domestic microwave ovens. A custom designed container
was used to assess heating uniformity of a range of microwave ovens using IR camera. The study suggested that the best place to place food in a microwave oven is not at center but …
A Mathematical Model For The Validation Of Safe Air-Blast Chilling Of Cooked Hams, L. J. Wang, A Amézquita, Curtis L. Weller
A Mathematical Model For The Validation Of Safe Air-Blast Chilling Of Cooked Hams, L. J. Wang, A Amézquita, Curtis L. Weller
Biological Systems Engineering: Papers and Publications
An integrated mathematical model of heat transfer and temperature-dependent bacterial growth was developed to validate the safety of cooked hams during air-blast chilling. Heat transfer through a cooked ham was mathematically modeled and analyzed with a finite element method. Response of bacteria to temperatures was quantitatively described using predictive microbiology. The cumulative effect of temperature history on the bacterial growth was taken into account in the model. For chilling cooked hams from 71°C to 10°C, the maximum error between the predicted and experimental core temperature was within 2.2°C, and the deviation between the predicted and measured total weight losses was …
Finite Element Modeling And Experimental Validation Of Cooling Rates Of Large Ready-To-Eat Meat Products In Small Meat-Processing Facilities, A. Amézquita, L. Wang, Curtis L. Weller
Finite Element Modeling And Experimental Validation Of Cooling Rates Of Large Ready-To-Eat Meat Products In Small Meat-Processing Facilities, A. Amézquita, L. Wang, Curtis L. Weller
Biological Systems Engineering: Papers and Publications
A two−dimensional axisymmetric transient heat conduction model was developed to simulate air chilling of large ready−to−eat meat products of ellipsoidal shape. A finite element scheme, using 1,600 linear triangular elements with 861 nodes, was implemented in Matlab 6.5 to solve the model. The model considered a variable initial temperature distribution and combined convective, radiative, and evaporative boundary conditions. Predicted values agreed well with experimental data collected in actual processing conditions. Validation of model performance resulted in maximum deviations of 2.54°C and 0.29% for temperature and weight loss histories, respectively. The maximum temperature deviation (2.54°C) occurred at the surface; however, for …