Quick Search

Convection Cooking of Chicken Patties

Application ID: 448


When cooking food, such as a patty, in convection ovens there is a trade off in the heating method. If the patty is heated at a low oven temperature the cooking is slow and the patty dries out, resulting in a poor taste. If the patty is heated rapidly at a high temperature, it is difficult to get an even temperature in the patty. When the core is cooked the crust may be over-cooked.

This model describes the transient temperature distribution within a chicken patty during heating in a convection oven. The diffusion and evaporation of moisture is an important process, taken into account, dominating the heating due to the latent heat of vaporization. The model can be used to optimize the cooking procedure.

Ce modèle a été construit avec les éléments suivants:

Heat Transfer Module

The combination of COMSOL® products required to model your application depends on the physics interfaces that define it. Particular physics interfaces may be common to several products (see the Specification Chart for more details). To determine the right combination of products for your project, you should evaluate all of your needs in light of each product\'s capabilities, consultation with the COMSOL Sales and Support teams, and the use of an evaluation license.