期刊
JOURNAL OF FOOD ENGINEERING
卷 100, 期 1, 页码 1-11出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2010.03.016
关键词
Meat cooking; Simulation; Dripping loss; Evaporative loss
资金
- Consejo Nacional de Investigaciones Cientificas y Tecnicas (CONICET)
- Agenda Nacional de Promocion Cientifica y Tecnologica (ANPCyT) [2007-01090]
- Universidad Nacional de La Plata (UNLP), Argentina [111140]
In this work, a meat oven cooking model is developed, and its ability to predict three main process variables - evaporative loss, dripping loss and cooking time - is evaluated. Heat transfer is modelled by Fourier's law, while the internal moisture content variation is modelled as a function of water demand, which depends on the water holding capacity of beef. Experimental cooking of semitendinosus muscle samples was carried out in a convective oven to obtain general information about the process and to assess the model accuracy. Simulations were done by means of the finite element method, using three-dimensional irregular geometries as simulation domains. The model predictions were in good agreement with the experimental ones; the average absolute relative error was 3.91% for cooking time prediction, and 7.96% for total weight loss prediction. (C) 2010 Elsevier Ltd. All rights reserved.
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