Original article: Apparent thermal diffusivity estimation for the heat transfer modelling of pork loin under air/steam cooking treatments

Abstract

Apparent thermal diffusivity linear functions vs. product temperature were estimated for pork cooked under two different treatments (forced convection, FC and forced convection ⁄ steam combined, FC ⁄ S) at 100, 110, 120 and 140°C by means of experimental time-temperature data and a developed finite-difference algorithm. Slope and intercept of each function were employed to calculate apparent thermal diffusivity at 40, 55 and 70°C. Generally, FC ⁄ S treatments gave significantly higher apparent thermal diffusivities in comparison with FC conditions. Apparent thermal diffusivities were used to develop a model for cooking time and final core temperature prediction on the basis of oven setting. The model was validated by means of additional cooking tests performed at different temperatures of those employed for model development. Root mean square error values lower than 3.8°C were obtained comparing predicted and experimental temperature profiles. Percentage errors lower than 3.1% and 3.5% were, respectively, obtained for cooking times and final core temperatures.

Real-time estimation of slowest heating point temperature and residual cooking time by coupling multipoint temperature measurement and mathematical modelling: Application to meat cooking automation

“…The developed procedure, which combine a mathematical model previously validated (Rinaldi et al, 2010) and a multipoint probe for the temperature measurement, was validated by means of several cooking trials carried out both on beef and pork samples: endpoint temperature, cooking time and characteristic dimension were real-time predicted at each time interval (2 s) and compared to those experimentally measured.…”

“…At each time interval, real-time apparent thermal diffusivity functions estimation was performed as previously reported by Rinaldi, Chiavaro, and Massini (2010) by using the experimental temperature data from the multipoint probe. Then, these apparent functions and the estimated samples characteristic dimension (cylinder radius) were used to predict the SHP temperature evolution.…”

Rapid Inverse Method to Measure Thermal Diffusivity of Low‐Moisture Foods

“…Betta and others () developed the thermal diffusivity estimation method based on least‐square optimization of the FD solution of 2‐dimensional cylindrical heat conduction equation. Carciofi and others () and Rinaldi and others () obtained the thermal diffusivity of mortadella and pork, respectively, by using the FD solution of the 2‐dimensional heat conduction equation.…”

Optimal Removal of Experimental Points to Determine Apparent Thermal Diffusivity of Canned Products

“…According to several authors, such as Ukrainczyk [1] and his references, many times solely the conduction mechanism is used to describe heat transfer and, consequently, the involved properties are considered as apparent. In this case, only the heat conduction equation is used to describe the process and the thermal conductivity is one of the properties that should be known [2][3][4][5][6][7]. According to Erdogdu [8], if the thermo-physical parameters can be considered constant, the specific heat, the density and the thermal conductivity can be combined to define an only parameter: the thermal diffusivity α.…”