3D modelling of coupled mass and heat transfer of a convection-oven roasting process

Meat Science

Volumn 93, Issue 4, 2013, Pages 810-820

  Feyissa, Aberham Hailu ^a   Gernaey, Krist V ^a   Adler Nissen, Jens ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

3D coupled heat and mass transfer; COMSOL multiphysics; Convection roasting process; Modelling porous media

Indexed keywords

CALCINATION; FLOW OF WATER; HEAT CONVECTION; MASS TRANSFER; MEATS; OVENS; POROUS MATERIALS; THERMAL PROCESSING (FOODS);

3D COUPLED HEAT AND MASS TRANSFER; 3D MODELS; 3D-MODELING; COMSOL MULTIPHYSIC; CONVECTION OVEN; CONVECTION ROASTING PROCESS; COUPLED HEAT AND MASS TRANSFER; MODELING POROUS MEDIAS; MULTI-PHYSICS; ROASTING PROCESS;

MULTIPHYSICS;

WATER;

ARTICLE; COOKING; DIET; HEAT; HUMAN; MEAT; METHODOLOGY; PHYSIOLOGY; PRESSURE; REPRODUCIBILITY; THEORETICAL MODEL; VALIDATION STUDY;

COOKING; DIET; HOT TEMPERATURE; HUMANS; MEAT; MODELS, THEORETICAL; PRESSURE; REPRODUCIBILITY OF RESULTS; WATER;

MLCS; MLOWN;

EID: 84872182042     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.12.003     Document Type: Article

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