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Model of Heat and Mass Transfer with Moving Boundary During Roasting of Meat in Convection-Oven

A.H. Feyissa[1], J. Adler-Nissen[1], and K.V. Gernaey[2]
[1]Food Production Engineering, National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark
[2]Department of Chemical and Biochemical Engineering, Technical University of Denmark, Kgs. Lyngby, Denmark
Publié en 2009

A 2D mathematical model of coupled heat and mass transfer describing oven roasting of meat was formulated from first principles. The current formulation of model equations incorporates the effect of shrinkage phenomena and water holding capacity. The model equations are based on conservation of mass and energy. The pressure driven transport of water in meat is expressed using Darcy’s equation. The Arbitrary Lagrangian–Eulerian (ALE) method was implemented to capture the moving boundary (product-air interface) during the roasting process. The state variables (temperature and water content) were predicted. The effect shrinkage on both predictions was evaluated.

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