Transport in deformable food materials: A poromechanics approach

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

“…and are then reheated at home before eating (by conventional hot air heating in an oven, deep-or pan-frying, or microwave heating, etc.). All these reheating modes have been widely studied in terms of transfer phenomena, with the exception of domestic pan-frying on which very little data are available in the literature (Oroszvari et al, 2005;Ou and Mittal, 2007;Dhall and Datta, 2011). On related topics, the only studies found concerned contact heating (or grilling) in the out-of-home catering sector (Ikedalia et al, 1996;Pan et al, 2000;Gupta, 2001;Adler-Nissen, 2002;Pyle, 2005;Huang, 2012) or the impact of pan-frying conditions on the quality of heated products but with no special emphasis on the heat and mass transfer phenomena that occur during heating (e.g., Kalogeropoulos et al, 2006;Sioen et al, 2006;Boskou et al, 2006;Haak et al, 2007;Soupas et al, 2007;Messina et al, 2009;Clerjon et al, 2011).…”

Multiphase and multicomponent transport with phase change during meat cooking

“…In this section, a porous media based multiphase and multicomponent model that describes heat and mass transfer during heating of a typical meat (whole meat or processed meat products such as sausages and hamburgers) is developed (for a more general poromechanics framework that includes deformation and can be used for broader class of food processes, reader is referred to Dhall and Datta (2011) …”

Modelling of baking processes

“…Instead, they use a poromechanics approach (Dhall and Datta, 2011). Instead, they use a poromechanics approach (Dhall and Datta, 2011).…”