17 research outputs found
Apparent thermal diffusivity estimation for the heat transfer modeling of pork loin under air/steam cooking treatments
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