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.
This model example illustrates applications of this type that would nominally be built using the following products:Heat Transfer Module
however, additional products may be required to completely define and model it. Furthermore, this example may also be defined and modeled using components from the following product combinations:
The combination of COMSOL® products required to model your application depends on several factors and may include boundary conditions, material properties, physics interfaces, and part libraries. Particular functionality may be common to several products. To determine the right combination of products for your modeling needs, review the Grille de spécifications and make use of a free evaluation license. The COMSOL Sales and Support teams are available for answering any questions you may have regarding this.