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A Mathematical Model Of Meat Cooking Based On Polymer-Solvent Analogy, M. Chapwanya, Nissreen Misra
A Mathematical Model Of Meat Cooking Based On Polymer-Solvent Analogy, M. Chapwanya, Nissreen Misra
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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 …