Development and validation of a computational model for steak double-sided pan cooking

Moya, Julio Gavín; Lorente-Bailo, Silvia; Salvador, María Luisa Esteban; Ferrer‐Mairal, Ana; Martı́nez, Miguel Ángel; Calvo, Begoña; Grasa, J.

doi:10.1016/j.jfoodeng.2021.110498

Cited by 13 publications

(12 citation statements)

References 27 publications

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“…The model developed with the software COMSOL Multiphysics 5.2a in [7] has been used to predict the color evolution in beef meat caused by pan cooking. This model (Fig.…”

Section: Numerical Simulation Using a Finite-element Methodsmentioning

confidence: 99%

“…The mathematical model reported in [7], in which the pan cooking of beef was described as a flow and transport problem in a deforming solid matrix during thermal processing, has been used in this study. The same considerations have been made, including the three physical phenomena which govern the problem: solid mechanics, heat transfer and mass transfer.…”

Section: Numerical Simulation Using a Finite-element Methodsmentioning

confidence: 99%

“…In case of solid mechanics, the behavior of the meat during the cooking process has been approximated using the isotropic Neo-Hookean material model, in which the strain energy density function ( s C s ) is defined as where K and G ′ are the bulk and the shear elastic modulus, J s is the Jacobian of the motion and Ī 1 = trC s is the first invariant of the modified (deviatoric) right Cauchy-Green tensor ( C s ). The heat transfer process inside the meat has been modeled using the energy balance equation for the entire product, as in [7] where is the product density, and C p and C p,w are the specific heat of the product and the water, respectively, whereas k p is the thermal conductivity of the product, and n f is the water mass flux.…”

Section: Numerical Simulation Using a Finite-element Methodsmentioning

confidence: 99%

“…5 are considered). The parameters and variables used in the model retain the same values as in [7]. The model was able to reproduce the evolution of the temperature in the central point of the meat and the loss of water registered in the experimental tests for different degrees of cooking.…”

Section: Numerical Simulation Using a Finite-element Methodsmentioning

confidence: 99%

“…In this type of cooking, it is not easy to accurately measure the temperature in the center of the meat. A deviation of ± 1 mm in the temperature sensor position can cause temperature changes of 3 • -5 • C [6,7]. For practical domestic cooking purposes, it would be very interesting to know the evolution of color inside the meat.…”

Section: Introductionmentioning

confidence: 99%

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Color changes in beef meat during pan cooking: kinetics, modeling and application to predict turn over time

Moya

Lorente-Bailo

Ferrer‐Mairal

et al. 2021

Eur Food Res Technol

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The kinetics of heat-induced color changes in beef meat was determined and implemented in a numerical model for double-sided pan cooking of steak. The CIELab color space was used to obtain the lightness (coordinate $$L^*$$ L ∗ ) and the reddish tone (coordinate $$a^*$$ a ∗ ) of the cooked meat. $$L^*$$ L ∗ was the CIELab coordinate that contributed the most to the change in the absolute color. Two response surfaces were found to describe the evolution with time and temperature of both color coordinates, $$L^*$$ L ∗ and $$a^*$$ a ∗ . The model results were successfully verified with experimental data of the two coordinates along the thickness of the meat for three degrees of cooking. The Root-Mean-Squared Errors (RMSE) for coordinate $$L^*$$ L ∗ were 5.17 (very rare), 2.02 (medium rare) and 3.83 (done), and for coordinate $$a^*$$ a ∗ 1.44 (very rare), 1.26 (medium rare) and 0.89 (done). The applicability of the model for practical cooking purposes was illustrated by determining the optimum turn over time to achieve a similar color profile on both sides of the meat. The turn over time depended on the desired degrees of cooking, and were comprised between one-half and two-thirds of the final cooking time, increasing from very rare cooking degree to done cooking degree.

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“…The model developed with the software COMSOL Multiphysics 5.2a in [7] has been used to predict the color evolution in beef meat caused by pan cooking. This model (Fig.…”

Section: Numerical Simulation Using a Finite-element Methodsmentioning

confidence: 99%

Section: Numerical Simulation Using a Finite-element Methodsmentioning

confidence: 99%

Section: Numerical Simulation Using a Finite-element Methodsmentioning

confidence: 99%

Section: Numerical Simulation Using a Finite-element Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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