کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6402403 | 1330888 | 2015 | 18 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Mathematical modeling of meat cylinder cooking
ترجمه فارسی عنوان
مدل سازی ریاضی پخت و پز سیلندر گوشت
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کلمات کلیدی
مدل سازی، انتقال گرما، جابجایی عظیم، تفاوت محدود، پخت سیلندر گوشت،
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
The present study deals with the development of mathematical model to predict the temperature history of meat cylinders (6.6 cm diameter, 18 cm length and 650 g) during natural convection, natural convection with mixing of cold air and boiling. The differential equations obtained were solved using 4th order Runge-Kutta method. The results obtained were compared with those obtained by experiments. The experiments involved recording of temperatures at different radial locations with time in a previously prepared meat cylinder during different cooking processes. Surface heat transfer coefficients were determined from the empirical equations reported in the literature and were found to be 3.539, 6.159 and 1743.38 W/m2 K respectively for natural convection, natural convection with mixing of cold air and boiling. The average root-mean-square deviations between the observed and predicted temperature histories ranged from 3.21 to 8.78 °C for the cooking processes.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 60, Issue 2, Part 1, March 2015, Pages 678-683
Journal: LWT - Food Science and Technology - Volume 60, Issue 2, Part 1, March 2015, Pages 678-683
نویسندگان
Sadaf Ahmad, Mohammad Ali Khan, Mohammad Kamil,