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Prediction of heating times for cubes of beef during water cooking
Author(s) -
BURFOOT D.,
SELF K. P.
Publication year - 1988
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1988.tb00576.x
Subject(s) - root mean square , cube (algebra) , cube root , analytical chemistry (journal) , materials science , absolute deviation , chemistry , thermodynamics , mathematics , chromatography , physics , geometry , statistics , quantum mechanics
Summary An analytical solution of the Fourier equation showed that values for the heat transfer coefficient for 15, 20, 25 and 30 mm cubes of PTFE, heated in a water‐bath at 65, 75, 85 and 95°C, ranged from 830 to 1550 Wm ‐2 K ‐1 . The root mean square ( RMS ) deviation between experimental heating times and those predicted using a finite difference method was 3.8 sec (heating times ranged from 84 to 560 sec). The heating times of 8 and 28g cubes of meat were not predicted as accurately under the same conditions. The RMS deviation for the large and small cubes were 97 and 185 sec, if the original dimensions of the meat were used in the model. Both deviations reduced to 33 sec if the final cube dimensions were used. Heating times varied from 139 to 512 sec. Weight loss from both sizes of meat cubes increased with water temperature up to an internal temperature of 64°C, but not above this temperature. The weight loss was slightly, but significantly, greater as a percentage loss in the larger cubes.