INVESTIGADORES
GOÑI Sandro Mauricio
artículos
Título:
Prediction of cooking times and weight losses during meat roasting
Autor/es:
SANDRO M. GOÑI; VIVIANA O. SALVADORI
Revista:
JOURNAL OF FOOD ENGINEERING
Editorial:
ELSEVIER SCI LTD
Referencias:
Año: 2010 vol. 100 p. 1 - 11
ISSN:
0260-8774
Resumen:
In this work, a meat oven cooking model is developed, and its ability to predict three main process variables evaporative loss, dripping loss and cooking time is evaluated. Heat transfer is modelled by Fouriers law, while the internal moisture content variation is modelled as a function of water demand, which depends on the water holding capacity of beef. Experimental cooking of semitendinosus muscle samples was carried out in a convective oven to obtain general information about the process and to assess the model accuracy. Simulations were done by means of the finite element method, using three-dimensional irregular geometries as simulation domains. The model predictions were in good agreement with the experimental ones; the average absolute relative error was 3.91% for cooking time prediction, and 7.96% for total weight loss prediction.