dc.contributor.author |
Chapwanya, Michael
|
|
dc.contributor.author |
Misra, N.N.
|
|
dc.date.accessioned |
2015-07-14T09:58:12Z |
|
dc.date.available |
2015-07-14T09:58:12Z |
|
dc.date.issued |
2015-07 |
|
dc.description.abstract |
Mathematical modelling of transport phenomena in food processes is vital to understand
the process dynamics. In this work, we study the process of double sided cooking of meat
by developing a mathematical model for the simultaneous heat and mass transfer. The constitutive
equations for the heat and mass transport are based on Fourier conduction, and
the Flory–Huggins theory respectively, formulated for a two-phase transport inside a porous
medium. We investigate a reduced one-dimensional case to verify the model, by applying
appropriate boundary conditions. The results of the simulation agree well with
experimental findings reported in literature. Finally, we comment upon the sensitivity of
the model to the porosity of meat. |
en_ZA |
dc.description.embargo |
2016-07-31 |
en_ZA |
dc.description.librarian |
hb2015 |
en_ZA |
dc.description.sponsorship |
Science Foundation Ireland Grant SFI/12/IA/1683, and the South African
DST/NRF SARChI Chair on Mathematical Methods in Bioengineering and Biosciences (M3B2). |
en_ZA |
dc.description.uri |
http://www.elsevier.com/locate/apm |
en_ZA |
dc.identifier.citation |
Chapwanya, M & Misra, NN 2015, 'A mathematical model of meat cooking based on polymer-solvent analogy', Applied Mathematical Modelling, vol. 39, no. 14, pp. 4033-4043. |
en_ZA |
dc.identifier.issn |
0307-904X (print) |
|
dc.identifier.issn |
1872-8480 (online) |
|
dc.identifier.other |
10.1016/j.apm.2014.12.015 |
|
dc.identifier.uri |
http://hdl.handle.net/2263/48710 |
|
dc.language.iso |
en |
en_ZA |
dc.publisher |
Elsevier |
en_ZA |
dc.rights |
© 2014 Elsevier Inc. All rights reserved. Notice : this is the author’s version of a work that was accepted for publication in Applied Mathematical Modelling. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Applied Mathematical Modelling, vol.39, no.14, pp. 4033-4043, 2015. doi :10.1016/j.apm.2014.12.015 |
en_ZA |
dc.subject |
Flory–Huggins theory |
en_ZA |
dc.subject |
Heat and mass transfer |
en_ZA |
dc.subject |
Mathematical modelling |
en_ZA |
dc.title |
A mathematical model of meat cooking based on polymer-solvent analogy |
en_ZA |
dc.type |
Postprint Article |
en_ZA |