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Meatball Cooking — Modeling and Simulation

机译：肉丸烹饪—建模和仿真

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摘要

Mathematical models were developed to predict the temperature and mass histories of meatballs (4.7 cm diameter, 60 g) during forced convection baking, natural convection baking (broiling), and boiling. The finite difference method was used to solve the simultaneous heat and moisture transfer equations using constant transport properties and the continuous system modeling program (CSMP). Surface heat transfer coefficients were determined by the transient temperature measurement method, with values of 23.0, 9.0, and 4518 W/m~2 K, respectively, for forced convection baking, natural convection baking (broiling), and boiling. Thermal and moisture diffusivity values for meatball cooking processes were estimated from the experimental data by minimizing the root-mean-square of deviations between the observed and predicted temperature and moisture histories. The thermal diffusivitiy values were 1.8 x 10~(-7), 1.9 x 10~(-7), and 1.6 x 10~(-7) m~2/s for meatball cooking during forced convection baking, natural convection baking, and boiling, respectively. Moisture diffusivities of the meatball for the first two processes were 3.9 x 10~(-8) and 2.5 x 10~(-8) m~2/s, respectively. The average root-mean-square of deviations between the observed and predicted temperature histories (2-90℃) ranged from 3.0 to 5.1℃ for the cooking processes, and between the observed and predicted meatball mass, accounted for the moisture loss only, ranged from 0.04 to 1.19g.
机译：开发了数学模型来预测强制对流烘烤，自然对流烘烤（烤）和煮沸过程中肉丸（4.7厘米直径，60 g）的温度和质量历史。有限差分法用于使用恒定的传输特性和连续系统建模程序（CSMP）求解热湿传递的同时方程。通过瞬态温度测量方法确定表面传热系数，分别用于强制对流烘烤，自然对流烘烤（沸腾）和沸腾的值分别为23.0、9.0和4518 W / m〜2K。肉丸蒸煮过程的热扩散系数和湿扩散系数值是通过从实验数据中估算出的温度和水分历史记录与预测值之间的偏差的均方根最小化来估算的。在强制对流烘烤，自然对流烘烤和自动对流烘烤过程中，肉丸烹饪的热扩散值为1.8 x 10〜（-7），1.9 x 10〜（-7）和1.6 x 10〜（-7）m〜2 / s。分别沸腾。前两个过程中肉丸的水分扩散率分别为3.9 x 10〜（-8）和2.5 x 10〜（-8）m〜2 / s。在烹饪过程中，观察到的和预测的温度历史记录（2-90℃）之间的平均均方根偏差在3.0至5.1℃之间，而观察到的和预测的肉丸质量之间的偏差（仅占水分损失的范围）从0.04至1.19g。

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  • 来源
    《Journal of food engineering》 |1995年第1期|p.87-100|共14页
  • 作者

    E. Huang; G. S. Mittal;

  • 作者单位

    School of Engineering, University of Guelph, Guelph, Ontario, Canada, N1G 2W1;

  • 收录信息 美国《科学引文索引》(SCI);美国《工程索引》(EI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 食品工业;
  • 关键词

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