TY - JOUR
AU - ZARITZKY, N.E.
AB - 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.
TI - A NUMERICAL METHOD FOR SIMULATING HEAT TRANSFER IN HETEROGENEOUS and IRREGULARLY SHAPED FOODSTUFFS
JF - Journal of Food Process Engineering
DO - 10.1111/j.1745-4530.1993.tb00314.x
DA - 1993-10-01
UR - https://www.deepdyve.com/lp/wiley/a-numerical-method-for-simulating-heat-transfer-in-heterogeneous-and-8YAkRnSBmN
SP - 159
VL - 16
IS - 3
DP - DeepDyve
ER -