Computational Modelling of Heat and Mass Transfer During Convection Cooking of Chicken Patties

摘要：

A 2-D axisymmetric mathematical model base on Fouriers equation and Ficks law was developed to simulate coupled heat and mass transfer during convection cooking of chicken patties. The food physical properties were functions of local values of temperature and moisture content. The model equations has been solved by a commercial FEM package, called COMSOL Multiphysics. Transient temperature and moisture distributions inside the product were predicted, and a comparison between the theoretical predictions and experimental results reported in the literature has shown a good agreement. The developed model can be used to predict the cooking process.

关键词： Heat and mass transfer convective Cooking mathematical modeling numerical simulation

作者: ZHU Dai-gen CHEN Jun-ruo LIU Xian-xi

作者单位: College of Machinery and Communication, Southwest Forestry University Faculty of Mechanical and Elec Faculty of Mechanical and Electrical Engineering, Kunming University of Science and Technology Kunmi

会议类型: 国际会议

会议名称: The 2012 International Conference of Agricultural Engineering and Food Engineering(2012年国际农业工程与食品工程学术会议 ICAE 2012)

会议地点: 哈尔滨

会议语种:英文

页码: 796-798

在线出版日期: 2012-06-16（万方平台首次上网日期，不代表论文的发表时间）