Chapwanya, MichaelMisra, N.N.2015-07-142015-07-142015-07Chapwanya, M & Misra, NN 2015, 'A mathematical model of meat cooking based on polymer-solvent analogy', Applied Mathematical Modelling, vol. 39, no. 14, pp. 4033-4043.0307-904X (print)1872-8480 (online)10.1016/j.apm.2014.12.015http://hdl.handle.net/2263/48710Mathematical 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© 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.2014.12.015Flory–Huggins theoryHeat and mass transferMathematical modellingPostprint Article