Modeling of heat transfer and evaporative mass losses during the cooking of beef patties using far-infrared radiation
Modeling of heat transfer and evaporative mass losses during the cooking of beef patties using far-infrared radiation
复制标题
使用远红外辐射对牛肉饼烹饪过程中的传热和蒸发质量损失进行建模
DOI：
10.1016/s0260-8774(02)00066-3
复制
发表时间：
2002
期刊：
影响因子：
--
通讯作者：
P. S. Sheridan
中科院分区：
文献类型：
--
作者：
N. Shilton;P. Mallikarjunan;P. S. Sheridan
研究了长波长远红外辐射烹饪牛肉饼过程中的传热传质。描述了基于无限板的一维模型，并使用有限差分技术对该模型进行了求解。将模型获得的结果与 0% 至 30% 脂肪含量范围内的实验结果进行比较。使用传导模型得出的 0% 脂肪含量的传热结果与实验数据非常吻合 (r2=0.99)，但是，当相同的模型用于较高脂肪含量时，模型预测效果较差。通过引入一个术语来解释烹饪过程中牛肉饼中的内部脂肪和水分对流，可以预测脂肪含量范围从 10% 到 30% 的传热过程，与实验数据获得良好的一致性 (r2=0.99)。在蒸发质量损失的预测中，基于温度和水分含量的扩散系数的预测与实验数据非常吻合（r2=0.99）。因此得出的结论是，该模型描述了在一定脂肪含量范围内使用远红外辐射烹饪牛肉饼的过程。在模型开发过程中考虑了烹饪过程中内部脂肪和对流传质的影响。
Heat and mass transfer during the cooking of beef patties by long wavelength, far-infrared radiation was studied. A one-dimensional model based on an infinite slab is described, the model was solved using the finite difference technique. The results obtained from the model were compared to experimental results over a range of fat contents from 0% to 30% fat. Heat transfer results for the 0% fat content, using a conduction model showed very good agreement with the experimental data (r2=0.99), however, when the same model was used for the higher fat contents, model prediction was poor. By including a term to account for internal fat and moisture convection in the beef patties during cooking, the heat transfer process could be predicted for fat contents ranging from 10% to 30% fat, with good agreement obtained with the experimental data (r2=0.99). In the prediction of the evaporative mass losses, prediction of the diffusion coefficient based on temperature and moisture content, allowed for excellent agreement with the experimental data (r2=0.99). Thus it was concluded that the model described the cooking of beef patties using far-infrared radiation over a range of fat contents. The effects of internal fat and convective mass transfer during cooking were accounted for during development of the model.