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Predictive modelling of heat and mass transfer in hamburger patties

Sterner, Dirk LU ; Sundén, Bengt LU and Skjoldebrand, C. (2002) Heat Transfer VII, 2002 In Seventh International Conference on Advanced Computational Methods in Heat Transfer. Heat Transfer VII 4. p.283-292
Abstract
This study concerns fundamental analysis and predictive modelling of heat and mass transfer in frozen hamburger patties cooked in a double-sided contact fryer. Mathematical and physical models are formulated and further developed to enable improved understanding of the transport processes and reveal the influence of essential parameters. Prediction and analysis of practical situations with heating are investigated. The coupled governing partial differential equations are solved by a finite difference technique. In particular, the boundary conditions are treated carefully. The mathematical and physical models, the governing equations and the boundary conditions are presented in detail and special care is taken in the frozen region. The... (More)
This study concerns fundamental analysis and predictive modelling of heat and mass transfer in frozen hamburger patties cooked in a double-sided contact fryer. Mathematical and physical models are formulated and further developed to enable improved understanding of the transport processes and reveal the influence of essential parameters. Prediction and analysis of practical situations with heating are investigated. The coupled governing partial differential equations are solved by a finite difference technique. In particular, the boundary conditions are treated carefully. The mathematical and physical models, the governing equations and the boundary conditions are presented in detail and special care is taken in the frozen region. The numerical method is briefly described. Results from a few simulations are reported. Parametric studies were carried out by changing the contact heat transfer coefficient, effective thermal conductivity for the core, effective specific heat in the core, the initial freezing temperature, diffusion coefficient and the mass fraction of ice. The calculated cooking time was found to be most influenced by the effective thermal conductivity and effective specific heat. in the core and the heat transfer coefficient, in descending order of importance (Less)
Please use this url to cite or link to this publication:
author
organization
publishing date
type
Chapter in Book/Report/Conference proceeding
publication status
published
subject
keywords
mass fraction, diffusion coefficient, freezing temperature, cooking time, ice, thermal conductivity, transfer coefficient, partial differential equations, transport processes, double-sided contact fryer, frozen hamburger patties, heat transfer, mass transfer
in
Seventh International Conference on Advanced Computational Methods in Heat Transfer. Heat Transfer VII
editor
Sundén, Bengt and Brebbia, C.A.
volume
4
pages
283 - 292
publisher
WIT Press
conference name
Heat Transfer VII, 2002
external identifiers
  • WOS:000177027600028
  • Scopus:4544303431
ISBN
1-85312-906-2
DOI
10.2495/HT020281
language
English
LU publication?
yes
id
70eaa86a-3442-4a77-ab3c-d3e976627dc0 (old id 611356)
date added to LUP
2007-11-29 09:49:44
date last changed
2016-10-13 04:40:17
@misc{70eaa86a-3442-4a77-ab3c-d3e976627dc0,
  abstract     = {This study concerns fundamental analysis and predictive modelling of heat and mass transfer in frozen hamburger patties cooked in a double-sided contact fryer. Mathematical and physical models are formulated and further developed to enable improved understanding of the transport processes and reveal the influence of essential parameters. Prediction and analysis of practical situations with heating are investigated. The coupled governing partial differential equations are solved by a finite difference technique. In particular, the boundary conditions are treated carefully. The mathematical and physical models, the governing equations and the boundary conditions are presented in detail and special care is taken in the frozen region. The numerical method is briefly described. Results from a few simulations are reported. Parametric studies were carried out by changing the contact heat transfer coefficient, effective thermal conductivity for the core, effective specific heat in the core, the initial freezing temperature, diffusion coefficient and the mass fraction of ice. The calculated cooking time was found to be most influenced by the effective thermal conductivity and effective specific heat. in the core and the heat transfer coefficient, in descending order of importance},
  author       = {Sterner, Dirk and Sundén, Bengt and Skjoldebrand, C.},
  editor       = {Sundén, Bengt and Brebbia, C.A.},
  isbn         = {1-85312-906-2},
  keyword      = {mass fraction,diffusion coefficient,freezing temperature,cooking time,ice,thermal conductivity,transfer coefficient,partial differential equations,transport processes,double-sided contact fryer,frozen hamburger patties,heat transfer,mass transfer},
  language     = {eng},
  pages        = {283--292},
  publisher    = {ARRAY(0x98ccdb8)},
  series       = {Seventh International Conference on Advanced Computational Methods in Heat Transfer. Heat Transfer VII},
  title        = {Predictive modelling of heat and mass transfer in hamburger patties},
  url          = {http://dx.doi.org/10.2495/HT020281},
  volume       = {4},
  year         = {2002},
}