Experimental study of heat and mass transfer phenomena during the contact heating of solid food models

Cernela, Jérémie; Heyd, B.; Keller, Séverine; Bailleul, Jean‐Luc; Maillard, Marie‐Noëlle; Bonazzi, Catherine; Broyart, Bertrand

doi:10.1016/j.jfoodeng.2014.09.007

Cited by 4 publications

(11 citation statements)

References 20 publications

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“…This phenomenon was more pronounced when the heating surface temperature was high, and it also limited the rise in overall product temperature during contact heating. Only product zones close to the heating surface could be subjected to potential overdrying and thus had a temperature higher than 100 ∘ C. These results are in accordance with those obtained by Cernela et al (2015) during the contact heating of solid model foods where the same conclusions were reached, but by only considering the kinetics of the rise in product temperature during heating.…”

Section: Overall Heat Balance Of the Meat Sample During Contact Heatingsupporting

confidence: 88%

“…In order to perform contact heating experiments under controlled conditions, a contact heating device previously developed in our laboratory by Cernela et al (2015) was modified in order to meet the objectives of the present study, which included continuous measurement of the contact heat flux exchanged between the heating surface and the heated product.…”

Section: Contact Heating Devicementioning

confidence: 99%

“…In fact, this Inconel cylinder comprised two halfcylinders allowing the precise positioning between them of three very thin (50 μm diameter) K-type thermocouples at distances z 1 = 0.35 mm, z 2 = 1.52 mm and z 3 = 3.02 mm from the upper surface of this element (Kayme, Guyancourt, France). Contrary to the heating device developed by Cernela et al (2015) which only used the temperature measured at 0.35 mm from the heating surface and assumed it to be equal to the heating surface temperature, the heating device developed in this study used the three temperature measurements to calculate the heating surface temperature and the contact heat flux according to a numerical procedure described in paragraph 2.2.…”

Section: Contact Heating Devicementioning

confidence: 99%

“…Concerning the release of cooking exudates during heating or, by extension, the part played by an additional layer of oil between the product and heating surface, this allows the replacement of air as an interstitial medium between the two surfaces with a liquid medium which may improve the quality of the thermal contact between the two surfaces. However, study of the influence of cooking exudates during contact heating remains highly complex because most of these exudates vaporise when they come into contact with the heating surface, thus limiting overall heating of the product (Cernela et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

“…The aim of the present study was therefore to adapt, in order to measure precisely the contact heat transfer between a pan and a minced meat block, an original experimental device developed by Cernela et al (2015) and precisely described in the following section. This device allowed the continuous measurement of the heating surface temperature whereas the heating device presented here allows also, after adaptation, the continuous and non-invasive measurement of the contact heat flux exchanged between the heating surface and heated product.…”

Section: Introductionmentioning

confidence: 99%

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Continuous measurement of contact heat flux during minced meat grilling

Rocca-Poliméni

Vilet

Roux

et al. 2019

Journal of Food Engineering

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Few studies concerning contact heating of food products were found in the literature despite the importance of this mode of heat transfer in many operations (grilling, pan-frying) and its drastic impact on product quality change during heating. An original heating device to measure continuously contact heat flux and heating surface temperature was therefore developed and applied to the contact heating of turkey meat with a heating surface at 128°C, 215°C and 255°C. Based on the experimental results obtained, a simplified heat transfer model was developed and allowed the calculation of the parts of the total energy received by the product (i) used to raise its temperature (ii) used to evaporate water exuding from its lower surface during heating and (iii) lost by heat exchange with the surroundings. In the experimental conditions covered by our experiments, the part of energy used to evaporate water exuding from the product was found to vary between 55% and 67% of the total energy received. The precise evaluation of the kinetics of variation of the contact heat transfer coefficient (quantifying the quality of thermal contact between the lower surface of the meat sample and the heating plate) was also made possible. At 215°C and 255°C, this coefficient ranged from 500 to 100 W⋅m −2 ⋅K −1 between the start and the end of the cooking, these values being in the same order of magnitude as those measured in previous studies concerning single-faced grilling of meat.

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Section: Overall Heat Balance Of the Meat Sample During Contact Heatingsupporting

confidence: 88%

Section: Contact Heating Devicementioning

confidence: 99%

Section: Contact Heating Devicementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Continuous measurement of contact heat flux during minced meat grilling

Rocca-Poliméni

Vilet

Roux

et al. 2019

Journal of Food Engineering

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Experimental and numerical study of heat and mass transfer during contact heating of sliced potatoes

Viné

Flick

Bernuau

et al. 2020

Journal of Food Engineering

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Modeling domestic pancake cooking incorporating the rheological properties of the batter. Application to seven batter recipes

Lorente-Bailo

Etayo

Salvador

et al. 2021

Journal of Food Engineering

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A 2D axisymmetric model for coupled transient heat and mass transfer was developed to simulate pancake cooking on a domestic induction hob. Unlike previous models, the current model considers a variable thermal contact conductance resulting from the crust formation at the bottom of the batter. It aims to take into account the heat transfer phenomena between the pan surface and the batter influenced by the physicochemical changes that the batter undergoes during the cooking process. To quantify the variation of the heat flow that this change in the structure of the batter involves, a normalized relationship between batter viscosity and the temperature was introduced in the model. The performance of seven cereal and legume flour-based batters was evaluated in an experimental setup. The proposed model is capable of adequately predicting the weight loss and the average surface temperature of the batter using parameters related with the rheological properties of the batter and its composition.

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Experimental study of heat and mass transfer phenomena during the contact heating of solid food models

Cited by 4 publications

References 20 publications

Continuous measurement of contact heat flux during minced meat grilling

Continuous measurement of contact heat flux during minced meat grilling

Experimental and numerical study of heat and mass transfer during contact heating of sliced potatoes

Modeling domestic pancake cooking incorporating the rheological properties of the batter. Application to seven batter recipes

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