Multiphase and multicomponent transport with phase change during meat cooking

A mathematical model of meat cooking based on polymer–solvent analogy

“…On the other hand, within the intracellular region the water is bound to the muscle proteins. The water distribution and porous structure of meat can be appreciated from the details provided by van der Sman [16], Dhall et al [11] and Sun and Hu [17]. Based on the above discussion, it does not come as a surprise that the moisture movement within meat could be dealt with a continuum approach despite the porous structure.…”

“…In order to be able to optimise the cooking of meat, in general, and a beef steak in particular (which is at focus in this study), it is important to develop a well-posed representative mathematical model. In recent past, the importance of mathematical modelling in cooking/roasting process of meat and meat products has been well-emphasised by many researchers [7,8,9,10,11]. The mathematical models encountered in food science literature often are either empirical or mechanistic (physics-based) [12].…”

Multiphysics Modeling of Microwave Heating of a Frozen Heterogeneous Meal Rotating on a Turntable

“…The limited reported data are for raw potato (Ni and Datta ; Datta ), meat (Datta ), bread (Goedeken and Tong ), and apple (Feng and others ). In porous media transport modeling, researchers have used a wide range of water and gas permeability values that can vary by more than 2 orders of magnitude from 10 −14 to 10 −17 m 2 for different food products (Halder and others 2007a; Dhall and others ; Rakesh and Datta ). In this study, we used 10 −15 and 10 −14 m 2 for intrinsic permeability of water and gas, respectively, which are in range of reported values in the literature.…”

“…The diffusion coefficient is a strong function of moisture content, temperature, and structure (void fraction, prestructure, and distribution) of the material (Gulati and Datta ). Different diffusion coefficients of water and gas have been used in modeling of different process of different food products, varying from 10 −7 to 10 −8 m 2 /s for liquid water (Rakesh and Datta , ; Dhall and others ; Warning and others ), and from 10 −5 to 10 −6 m 2 /s for water gas (Halder and others 2007a; Rakesh and Datta , ; Dhall and others ). In this study we used the value of 1 × 10 −7 .exp (−2.8 + 2M) for liquid water and 2.6 × 10 −5 m 2 /s for gas, which were reasonable estimations.…”

“…A multiphase porous media model combining the electromagnetic heat source with heat and mass transfer, and including phase change of water during evaporation, is needed to accurately describe the microwave heating process. A very few comprehensive multiphase porous media models have been developed to study various heating processes such as conventional cooking (Dhall and others ), frying (Halder and others 2007a, 2007b, ), and microwave puffing (Rakesh and Datta , ). These models coupled different types of heating sources with heat and mass transfer for different food processes.…”