INVESTIGADORES
ZARITZKY Noemi Elisabet
artículos
Título:
A numerical method for simulating heat transfer in heterogeneous and irregularly shaped foodstuffs
Autor/es:
CALIFANO A; ZARITZKY NOEMI.
Revista:
JOURNAL OF FOOD PROCESSING AND PRESERVATION
Editorial:
WILEY-BLACKWELL PUBLISHING, INC
Referencias:
Lugar: Londres; Año: 1993 vol. 16 p. 159 - 171
ISSN:
0145-8892
Resumen:
Heat conduction during cooking of foodstuffs with heterogeneous thermal properties was simulated, mainly for irregularly shaped geometries. A code employing boundary-fitted grids was implemented in a numerically conservative form (control volume formulation). This technique consists of finding a numerical coordinate transformation which fits a regular grid to the domain of integration. With the grid as data, coefficients for a transformed differentialequation are then obtained.The proposed model was experimentally verified on irregularly shaped pieces of beef containing a nonuniform distribution of fat. Relative errors between predicted and measured temperatures were less than 2 %.The effects of heat transfer coeflcient and temperature of the cooking medium on the temperature distribution during the process were analyzed. The influence of different fat patterns was also considered.
