A mathematical model for meat cooking

Nelson, Henry; Deyo, Sean; Granzier-Nakajima, Shawtaroh; Puente, Patricia; Tully, Kevin; Webb, John J.

doi:10.1140/epjp/s13360-020-00311-0

Cited by 14 publications

(8 citation statements)

References 26 publications

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“…Concerning the physics-based modelling of meat cooking process, the underlying physical phenomena involve the coupling of heat and moisture transfer in a deforming porous medium [ 3 ]. A quite limited number of models were developed about meat cooking/roasting and two different approaches were investigated to describe mass transfer inside meat; the first one considering only diffusion [ 124 , 125 , 126 , 127 ], and the second one describing the moisture transport by the Flory–Rehner theory [ 45 , 119 , 120 , 128 , 129 ]. However, little information has been provided on modelling meat deformation during cooking.…”

Section: Applications In Various Products/processesmentioning

confidence: 99%

Modelling Volume Change and Deformation in Food Products/Processes: An Overview

Purlis

Cevoli

Fabbri

2021

Foods

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Volume change and large deformation occur in different solid and semi-solid foods during processing, e.g., shrinkage of fruits and vegetables during drying and of meat during cooking, swelling of grains during hydration, and expansion of dough during baking and of snacks during extrusion and puffing. In addition, food is broken down during oral processing. Such phenomena are the result of complex and dynamic relationships between composition and structure of foods, and driving forces established by processes and operating conditions. In particular, water plays a key role as plasticizer, strongly influencing the state of amorphous materials via the glass transition and, thus, their mechanical properties. Therefore, it is important to improve the understanding about these complex phenomena and to develop useful prediction tools. For this aim, different modelling approaches have been applied in the food engineering field. The objective of this article is to provide a general (non-systematic) review of recent (2005–2021) and relevant works regarding the modelling and simulation of volume change and large deformation in various food products/processes. Empirical- and physics-based models are considered, as well as different driving forces for deformation, in order to identify common bottlenecks and challenges in food engineering applications.

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Section: Applications In Various Products/processesmentioning

confidence: 99%

Modelling Volume Change and Deformation in Food Products/Processes: An Overview

Purlis

Cevoli

Fabbri

2021

Foods

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“…Many activities or occurrences around us can be used as learning tools in science education (Abdullah et al, 2014;Abdullah et al, 2020;Aleksandrov et al, 2013;Aslani & Moghiman, 2019;Fallahnezhad & Reza Nazif, 2019;Nelson et al, 2020;Wibowo et al, 2016;Will et al, 2017). Contextual approaches need to be involved instead of textual practices in conducting science learning to become more understandable and fun, especially in physics subject (Dale et al, 2019;Jelicic et al, 2022;Sokolowski, 2021).…”

Section: Introductionmentioning

confidence: 99%

Derivation of Newton's law of cooling and heating: Heating the water then cooling it down naturally to the room temperature

Wibowo

Ulya

Farizi

et al. 2023

Momentum: Physics Education Journal

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A simple experiment has been conducted to study Newton's law of cooling and heating by observing the nature of the increasing and decreasing water temperature by utilizing a data logger, a thermocouple, a pan, a hot plate, and water. The uncovered pan contained water which was subsequently heated on a hot plate. The water was heated at ambient temperature and normal atmospheric pressure to see that the temperature rose exponentially. Conversely, the temperature of hot water decreased exponentially when the heat source was switched off. The model for increasing and decreasing water temperature is following the Newton's law of cooling and heating. It was proven that the experimental data highly fit theoretical models. The temperature increment constant (ka) and the temperature decrement constant (kd) determined the rate of temperature changes. Low values of ka and kd led to the slow change in the temperature, either the increase or the decrease in the water temperature and vice versa. The ka > kd was observed for all given conditions so that the increasing rate in the water temperature was faster than its decrease. The result of this study can be applied as an example of contextual learning of physics for university students.

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“…Some exclusively consider conductive heat transfer and the diffusive transport of matter. Other models incorporate the convective heat transport by the liquid moisture flow and also describe the moisture transport by the Flory-Rehner theory (van der Sman, 2015;Feyissa et al, 2013;Ahmad et al, 2015;Nelson et al, 2020). However, little information has been provided on meat deformation during cooking as a solid mechanics problem, with some exceptions such as the research conducted by Dhall andDatta (2011), Feyissa et al (2013) and Blikra et al (2019).…”

Section: Introductionmentioning

confidence: 99%