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.
