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A NUMERICAL METHOD FOR SIMULATING HEAT TRANSFER IN HETEROGENEOUS and IRREGULARLY SHAPED FOODSTUFFS 1
Author(s) -
CALIFANO A.N.,
ZARITZKY N.E.
Publication year - 1993
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.1993.tb00314.x
Subject(s) - thermal conduction , heat transfer , thermodynamics , boundary (topology) , transformation (genetics) , grid , control volume , mechanics , distribution (mathematics) , thermal , heat transfer coefficient , volume (thermodynamics) , finite volume method , materials science , mathematics , chemistry , physics , mathematical analysis , geometry , biochemistry , gene
Heat conduction during cooking of foodstuffs with heterogeneous thermal properties was simulated, mainly for irregularly shaped geometries. A code employing boundary‐fitted grids was implemented in a numerically conservative form (control volume formulation). This technique consists of finding a numerical coordinate transformation which fits a regular grid to the domain of integration. With the grid as data, coefficients for a transformed differential equation are then obtained. The proposed model was experimentally verified on irregularly shaped pieces of beef containing a nonuniform distribution of fat. Relative errors between predicted and measured temperatures were less than 2%. The effects of heat transfer coefficient and temperature of the cooking medium on the temperature distribution during the process were analyzed. the influence of different fat patterns was also considered.