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11/3/2016 Finiteelementmodelingoffoodcooking

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Lat.Am.appl.res.v.38n.4BahaBlancaoct.2008
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Finiteelementmodelingoffoodcooking Referenciasdelartculo

D.F.Olivera1,2andV.O.Salvadori1,2 Comocitaresteartculo

1CIDCAFacultaddeCienciasExactas,UNLPCONICET Traduccinautomtica

Calle47y116(B1900AJJ)LaPlataARGENTINA Enviararticuloporemail
Tel./Fax:542214890741/4254853/4249287email:vosalvad@ing.unlp.edu.ar
2MODIALFacultaddeIngeniera,UNLP Indicadores

CitadoporSciELO
AbstractInthelastfewyearstherehasbeenanevidentriseintheproductionof
previouslycooked,readytoservemeals. Linksrelacionados
Atagloballevel,thestudiesonthismatterhaveyettodevelop.Heat(andmass)transfer
aremodeledtopredictthermalhistories,microorganismsdestructionand,finally,the Compartir
cookingtime.Boththeexperimentalandmodelingproblemsarequitecomplex,duetoan
importantcontributionoftheradiationintheoventotheheattransferandthe Otros
simultaneouswaterlossbymeansofevaporation,porosityandvolumevariation,crust
Otros
formation,etc.Nowadaysthemodelingoftheprocessiscarriedoutusingfinitedifferences
orfiniteelements,contemplatingimportantsimplifications.
Tosimulatethecookingofdifferentfoodsinaconvectionoven,acommercialfinite Permalink
elementssoftware(ALGOR)isused.
Thethreedimensionalmeshoffiniteelementsisformedusing"Brick"elements,properof
theALGORsoftwareheattransfermodule.Thethermalvariablepropertiesofthefoodareconsidered,includingthespecificapparent
heat,whichinvolvestheevaporationofwaterinthesuperficialcrust.Theconvectiveandradiationcomponentsoftheheattransferin
theairfoodsystemarealsotakenintoaccount.Thisisdonewithheattransfercoefficientsdeterminedinspecificexperimentsforthe
utilizedoven.
Theobtainedresultsarevalidatedagainstexperimentaldata,fromcookingrunsofthesamefoodsinthedeterminedoven.

KeywordsCooking.FiniteElement.PreparedMeals.

I.INTRODUCTION
Nowadays,cookingisarelevanttechnologicalprocessindifferentfoodindustries.Itisespeciallyimportantinthefast
foodsector,cateringservicesandproductionofpreparedmeals(readytoserve).Fromasafetypointofview,cooking
mayensuretheeliminationofharmfulpathogens(principallyEscherichiacoliO157:H7).
Theriseontheproductionofprecookedmealsthroughoutthewholeworldinrecentyearshasbeenmorethan
noticeable.Theseproductsarebakedincontinuousorbatchequipmentsandarecommercializedfrozenor
refrigerated,readytobereheatedandconsumed.
Onefundamentalconditionforthecookingstageisthatitmustbedonewithaslittlethermalabuseaspossible.For
that,aspecialemphasisinthestudyoftheheattransferisnecessaryinthisprocess,tofindtimetemperaturerelations
thatensurethecompletionoftheprocessfromthemicrobiologicalpointofviewwithoutlosinganyofthenutritional
ororganolepticcharacteristicsofthefood.
Beingabletosimulatetheheattransferduringthecookingprocessisessentialforthespecificationofthecooking
conditions(cookingtime,temperatureandaircirculation)andthestudyofqualityfactors(crusting,dehydration,
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generalappearance).
Themodelingofthecookingprocessis,nowadays,donebymeansoffinitedifferences(FDM)orfiniteelement
models(FEM),assumingimportantsimplifications(Nicolaetal.,1995).Mostofthepublishedmodelsreferto
regularshapesandmeatproducts:meatballs(HungandMittal,1995),meatloaves(HoltzandSkjldebrand,1986),
deepfatfryingofchickendrum(Ngadietal.,1997),hamburgerpatties(Ikedialaetal.,1996ZorrillaandSingh,
2000),bothofthemwithoutshrinkagechickenpatties(Chenetal.,1999),pattieswithradialshrinkage(Zorrillaand
Singh,2003),meatcooking(SalvadoriandMascheroni,2003PurlisandSalvadori,2005).
Anotheraspecttoconsideristhatthesimulationofheattransferincookedfoodtrayspresentstwoconditionsthat
makeitconsiderablymoredifficult:thefactthatfoodisheterogeneousandgenerallyanisotropic,andthelackof
informationandcomplexityofdeterminationofthephysicalpropertiesthatareinvolved(PurlisandSalvadori,2005).
Inthissense,thefiniteelementsmethodismoreflexiblethanthatoffinitedifferences,foritpermitsthemodelingof
multidimensionalirregulargeometries,consideringvolumedeformationandheterogeneous,nonisotropicfoods.
Theobjectivesofthepresentworkare:
Tostudythefeasibilityofusingafiniteelementscommercialsoftwaretomodelthecookingofdifferentprepared
foods:potatoandmeatpie,beefpiecesandlasagna.
Tosystematizetheuseofthepredictionsoftwarebyestablishingstandardizedproceduresforthedevelopmentofthe
finiteelementsmesh,theexpressionsfortheboundaryconditionsandthecalculationofthevariablephysical
properties.
Toverifythenumericalresultswithexperimentalones,obtainedinanelectricovenwithcontrolledtemperature,
withnaturalorforcedconvection.
II.METHODS
A.ALGOR
ThemodelingandsimulationofthecookingofthedifferentfoodswasperformedusingALGORv.13.36,(ALGOR,
2003)commercialfiniteelementssoftware.
Thissoftwareisbasicallyorientedtothesimulationofmechanicalevents.Nevertheless,itisequippedwithadditional
modulesthataredevelopedtosolvebothstationaryandtransientheattransferproblems.Italsoallowsthe
incorporationofvariableproperties,anessentialfeaturewhensimulatingtheproposedmodelsystems.
Afewconsecutivestagesconstitutethemodelingandsimulationprocess:
Preprocessing
Processing
Postprocessing
TheenvironmentforALGORistheprogramFEMPRO,inwhichthekindofanalysistobeperformedissetatthe
beginningofthesimulation.
DuringthePreprocessingstage,theprogramSuperdrawisused,sinceitprovidesthenecessarytoolstobuildthe
geometryofthemodel(withthemenusAdd,ConstructyModify)andthengeneratethemeshtoobtainthefinite
elements(menuFeaMesh).
Bothtwodimensionalandthreedimensionalmodelscanbegenerated(2D,Brick,Tetrahedral,andRodPlate).The
meshismadeeithermanuallyorautomaticallyaccordingtodifferentestericoptions(betweennodesandbetween
objects).
Theuserisabletoconferthegeometriczoneswithdifferentphysicalpropertiesorkindsofelementsbydefining
Groups.
Inordertoassigntheboundaryconditions,theSurfacesthatcontaintheelementsofthesystemthatareindirect
contactwiththeexternalmediummustbedefined.

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Layersareusefulwhenworkingwithcomplexmodels,astheycan"hide"certainpartsofthedrawing(iftheyare
combinedwithvisualizationtools).Thisimprovestheperspectiveofthemodelduringtheconstructionand
optimizationofthelatter.
Thestepsfollowingthepreprocessingstage,suchasthedefinitionoftheworkingconditions,thedepurationof
mistakes,thedefinitionofmaterialandthermalproperties,arecarriedoutwithFEMPRO,exceptforthenumberingof
thenodes(whichisdoneusingSuperview).Also,Superviewcandetectconstructionmistakesinthefiniteelements
modelandallowsthedefinitionofthedatatobeincludedinthefinalresultsreport.
TheProcessingstageisinitiatedintheFEMPROenvironment.Inthisanalysis,thetransientheattransfermodesolves
thefollowingmicroscopicbalance:

(1)

whereTisthetemperature,isthedensity,Cpisthespecificheatandkthethermalconductivity.
TheinitialconditioncouldbeauniformtemperatureTi(potatoandmeatpieandlasagnasimulation)orthe
temperatureprofileofapreviousstageofsimulation(beefpieces).
Theboundaryconditioncouldconsiderconvection,radiationandaprescriptfluxQ(surfaceevaporation).

(2)

wherehistheheattransfercoefficient,Tovenistheoventemperature,Tsisthesurfacetemperature,eistheemissivity,
istheStephanBoltzmannconstant.
Basically,thesimulationstageconsistsofthedefinitionoftheparametersthatenableustoestablish,amongothers,
thenumberofsteps,thetimestep,thekindofboundaryconditionandtheloadcurvestoconsidervariableToven(if
necessary).Theseparametersalsoenableustolinkthesimulationswithpreviousruns,specifynodeswhoseresults
willbeprintedandspecifythenumberofstepsbetweeneachreformulationofthepropertiesmesh.Oncethese
parametersareassigned,thepropercalculationstagebegins.
Thelaststage(Postprocessing)iscompletedintheSuperviewenvironment,whichshowsonthethreedimensional
modelthetemperatureorheattransferfluxvalues,usingapredeterminedcolorscale.AnothertoolfromFEMPRO,
Monitor,displaysthetemperaturevs.timecurvesforthespecifiednodes.Besides,itpermitsthegenerationofavideo
file(.avi)thatshowstheprogressofthesimulationintimeintransientproblems.
Physicalproperties
Thesoftwareisprovidedwithalibraryofphysicalpropertiesfordifferentmaterials(metals,cement,etc),whichdoes
notincludefoodproducts.However,physicalpropertieslibrariesforotherisotropicororthotropic(thatincludesthose
dependantontemperature)materialscanbegeneratedwiththeapplicationMatlibs.
Inparticular,the"Foods"library,whichcontainsinformationonthephysicalpropertiesofdifferentproductsasa
functionofthetemperature,wasgeneratedwiththesoftwareduringpreviouscases.
Inthiswork,valuesofthepropertiescorrespondingtothegroupsthatformthedifferentstudysystems(mashed
potato,mincedmeat,spinach,lasagnapasta,tomatosauceandbeef)wereaddedtothepreviouslymentioned"Foods"
library.Thesevalueswerecalculatedaccordingtotheircompositionandtemperature,usingtheequationsproposed
byChoiandOkos(1986)andincorporatedtothelibraryasatable(Fig.1).

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Figure1.MaterialLibrary:Screentoincorporatethephysicalproperties.

B.FiniteElementsFoodModels
Thecookingofthreedifferentfoodmodelswassimulated:apotatoandmeatpie("pasteldepapas"),beefpiecesof
semitendinousmuscle("peceto")andlasagnawithvegetablefilling.
Inthefollowingparagraphs,acompletedescriptionofeachsystemisincluded.
Potatoandmeatpie
Thismealconsistedofa0.01mthicklayerofmincedmeatatthebottomanda0.01mthicklayerofmashedpotatoes
ontop,containedinanindividualaluminumtray(of0.14x0.10x0.045m).
Tosimulatethecookingofthismeal,thefollowingmodelwasdeveloped:regularmesh(FeaMesh,8point),three
dimensional,with1910Brickelementswithtrapezoidalsection.Duetothesymmetryofthesystem,onlyoneforthof
thesystemisemployed.
TheFEAmodelconsidersthreedifferentgroups:mashedpotatoes,mincedmeatandaluminum.Inthefoods,the
dependenceofthephysicalpropertiesonthetemperaturewasconsidered.

Theboundaryconditionwasonlyconvectiveonthesurfaceofthepie,withh=20W/(m2C)(theheattransfer
coefficienthwasmeasuredineachcookingexperiment,moredetailsinSectionC).Besides,onthetraysurfaces
(lateralsandbottom)aradiantconditionwascontemplated,withe=0.1(averageemissivityofpolishedaluminum,
WenandMudawar,2005).
Thesimulationoftheheatingprocesswascarriedoutwithaninitialtemperatureof15Cfortheproductand210C
fortheambient,andatimestepof30seconds.
TheresultantFEAmeshofthealuminumtrayandthesliceofthepieareshowninFigs.2and3,respectively.Inthis
figuresthedifferentsurfacesorgroupsthatwereconsideredcanbeeasilyvisualized,sinceALGORidentifieseach
oneofthemwithadifferentcolor

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Figure2.FEAmeshofthealuminumtraytobeutilizedinthepieandlasagnamodelsystems.


Figure3.Resultantmeshforthepotatoandmeatpie.

Beefpieces
Beefpieces("Peceto")oftrapezoidalsectionandanapproximateweightof170gwereconsideredtosimulateits
cooking.
TwodifferentFEAmodelsweredevelopedandtested:
BP1.Regularmesh(FeaMesh,8point),threedimensional,resultingin2500Brickelementsoftrapezoidalsection.
BP2.Irregularmesh,automaticallygeneratedintwodimensionsandthenextrudedtoconstructthethreedimensional
model,with850elements.
Variablethermalpropertiesofbeefandconvectiveboundaryconditionwereused(theheattransfercoefficienthwas
measuredineachcookingexperiment,moredetailsinSectionC).Also,variableoventemperaturewasconsidered
(theexperimentalcurvewasacquiredandincorporatedtothesimulationthroughaloadcurve).
Figures4and5showthexyplane(2D)andtheisometric(3D)viewsofthefiniteelementsmeshofthemodelBP1.
Accordingly,Figs.6and7showsthesameviewsofthemodelBP2.

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Figura4.XYplaneviewoftheFEAmeshforBP1.


Figure5.IsometricviewoftheFEAmeshforBP1.


Figure6.XYplaneviewoftheFEAmeshforBP2.

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Figure7.IsometricviewoftheFEAmeshforBP2.

Becauseofarestrictionofthesoftware,innergenerationofenergydependingontimecannotbeencontemplated.
Therefore,totakeintoaccountthesuperficialevaporationandconsequentdehydrationanegativeheatflowtermwas
includedonthesidesresultingoftheintersectionoftwofacesofthesample.
Toconsidertheshrinkingofthesampleduringthecookingprocess,parallelschemesofthemodelingsystem(with
identicalmeshes)werebuilt,withadeterminedsizereduction(threeconsecutivereductionsfromtheinitialsizetothe
finalsize,observedineachsampleaftercooking).Suchmodelswereexecutedcorrelatively.
Lasagna
Inthisparticularcasethecharacteristicsofthemodelusedwerethefollowing:Regularmesh(FeaMesh,8point),
threedimensional,with3100Brickelementsoftrapezoidalsection.Duetothesymmetryofthesystem,onlyone
forthofthelatterwasconsideredforthesimulation.
Themodelwasconstitutedbyfourgroupsthreeofthemwerefoodsandonealuminum.Figure8representsthe
distributionofthesegroups.


Figure8.GroupdistributionschemeforLasagnamodel.

Forallthefacesoftheforthoftraythatwereexposedtotheambient,aconvectiveboundaryconditionwas
considered,withheattransfercoefficientsof20Wm2C1and40Wm2C1fornaturalandforcedconvection
respectively(theheattransfercoefficienthwasmeasuredineachcookingexperiment,moredetailsinSectionC).
Theinitialproducttemperaturewas15Candtheambienttemperature,constant,was210C.Thetimestepwas5
seconds.
Thefiniteelementsmeshforthealuminumtraywasthesameonethatwasusedforthesimulationofthepiecooking
(Fig.2).

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Figure9showsthefiniteelementsmeshforthisfoodinparticular.


Figure9.ResultantmeshofLasagnamodel.

Inthesimulationoftheheatingoflasagna,thesuperficialevaporationwascontemplatedbyincludinginthematerial
libraryanapparentspecificheatceq,j(Eq.3),whichincludesthesensitiveheatandthelatentheat:

(3)

wherecjisthespecificheatofeachcomponent(spinach,pastaandsauce),HWisthelatentheatofthewater
evaporation(=2257kJkg1), isthewatercontentofjcomponent(massfraction)andT=5C.
C.Cookingexperiments
Inordertovalidatetheobtainedresultsforthedifferentfoodsthroughthenumericmethod,cookingexperiencesinan
electricoven(AristonFM87)wereperformed.Theovenhassevendifferentcookingmodes(withorwithout
ventilation,withorwithoutgrill,etc.)andveryaccuratecontroloftheinnertemperature.
Individualaluminumtrays(of0.14x0.10x0.045m)wereusedtocontainthetwopreparedmealssimulatedinthis
work,andthetraywasplacedovertheoventray.Themeatpieceswerecookedplacingthemintheoventray.
Eachofthethreeexperimentalsystemshasthecharacteristicsofthesimulatedones:
PotatoandMeatPie:consistina0.01mthicklayerofmincedmeatatthebottomanda0.01mthicklayerofmashed
potatoesontop.
Lasagna:consistedoftwo0.001mthicklayersofpastaandone0.09mthicklayerofspinachfillingbetweenthe
othertwo.Thelasagnawascoveredwitha0.06thicklayeroftomatosauce(Fig.8).
Beefpieces:Twopiecesoftrapezoidalsection,of171gand174.7grespectively,werecookedintheoven(Fig.10).
Theexperimentalvolumeshrinkageofbothsampleswas16%approximately.Thefirstsamplewasprocessedin
naturalconvectioncondition(h=16Wm2C1)andtheotherinforcedconvectionmode(h=40W/m2C1).

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Figure10.Locationofthethermocouplesinsideabeefpiece.

AsitisshowninFigs.8and10,Tthermocoupleswereplacedintheinsideoftheproductstomeasureitstemperature
duringcooking.Anadditionalthermocouplewasusedtomeasurethetemperatureoftheairclosetothesample.
Thecookingwasconsideredcompletedonlyoncethethermalcenterofthesampleshadreached72C,inaccordance
totheadoptedmicrobiologicalcriteria(FDA,1997).
Theheattransfercoefficient(h)usedinthesimulationweremeasuredineachexperimentalrunusingaheatflow
sensor(OmegaHFS23)whichisattachedtothesurfaceofthefoodproduct.
D.ResultsandDiscussion
Potatoandmeatpie
Asitwasmentioned,thissoftwareallowsthevisualizetiononthethreedimensionalmodelofthetemperatureand
heatflowresults,inapredeterminedcolorscale.Figure11showsascreenofSuperviewthatdisplaysthetemperature
resultsofthePotatoandmeatpiemodel,foranintermediatetimestep.


Figure11.Temperatureprofileofthepotatoandmeatpiesystemforanintermediatecookingtime

ThegraphinFig.12presentsthethermalhistoryofthreelocationsinthepiemodel:thethermalcentre,an
intermediatepointsituatedonthediagonalandapointthatisadjacenttothebase.

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Figure12.PredictedandexperimentalthermalhistoriesofthePotatoandmeatpie.

Theexperimentaltemperaturesweregraphedinacontinuouscurveandthenumericallycalculatedvalueswith
symbols.
Theaveragerelativeerrorbetweentheexperimentalandnumericaltemperatures,forallthreeofthelocationsTC1,
TC2andTC3,wasof15%withastandarddeviationof6.3%.Thepredictedcookingtime,definedasthetimeto
reach72Cinthethermalcentre,was1020secondsandtheexperimentalonewas860seconds.
Beefpieces
Thedependenceofthesolutiononthekindofmeshandthetimestep(1and5seconds)wasanalyzed.
Thethermalhistoriesfromthecookingofthemodelsystem"peceto"intheovenwithnaturalandforcedconvection
conditionsareshowninFigs.13and14respectively.Theaccuracyofthepredictedresultsissimilarforbothmeshes
andtimesteps.


Figure13.Predictedandexperimentalthermalhistoriesofabeefpiece,cookedundernaturalconvection.

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Figure14.Predictedandexperimentalthermalhistoriesofabeefpiece,cookedunderforcedconvection.

Lasagna
Figures15and16presentthethermalhistories,bothmeasuredandcalculatedforthreedifferentpositionsinthe
studiedsystem,intheovenwithnaturalandforcedconvection,respectively.Thethreelocationswere:thethermal
center(TC2)andtwointermediatepointsbetweenthecenterandthesurface(TC1andTC3).Theexperimental
temperaturesweregraphedinacontinuouscurveandthenumericallycalculatedvalueswithsymbols.


Figure15.Measuredandcalculatedthermalhistoriesforlasagna,cookedundernaturalconvection.


Figure16.Measuredandcalculatedthermalhistoriesforlasagna,cookedunderforcedconvection.

Theresultsdisplayedinthesefiguresstatethattheproposednumericalmodelpredictsaccuratelytheexperimental
behaviorofthesystem:theaveragerelativeerrorbetweenexperimentalandcalculatedvaluesforthethreepositions
TC1,TC2andTC3,is6.7%and10.6%fornaturalandforcedconvectioncasesrespectively.
III.CONCLUSIONS
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TheresultsobtainedwithALGORindicatethatthissoftwareisausefultooltostudythecookingoffoodproducts
suchasthethreesystemsconsideredinthiswork:potatoandmeatpie,beefpiecesandlasagna.Allofthempresent
complexcharacteristics(anisotropics,multicomponentsandwithvariablephysicalproperties).
Althoughsomedifficultieswerefoundtryingtoconsiderdirectlythesuperficialevaporation,duetospecific
limitationsofthesoftware(itdoesnotpermittheinclusionofinternalsourcesofenergygenerationinfunctionofthe
nodaltemperature),theincorporationofaspecificeffectiveheatwasassertiveenoughtocounterweighttheproblem.
Theconstructionofparallelschemes(withidenticalmeshes)ofthemodelsystemtocontemplatetheshrinkageofthe
sampleduringcookingwaseffective.

Theobtainednumericalresultsprovedtobeveryaccuratewhentheywerecomparedwiththeexperimental
temperatureprofiles.
ACKNOWLEDGMENTS
ThisresearchwassupportedbygrantsfromCONICET,ANPCyT(PICT2003/0914677)andUniversidadNacionaldeLaPlatafrom
Argentina.
AuthorOliveraisFellowshipfromUniversidadNacionaldeLaPlataandauthorSalvadoriisScientificResearcherfromCONICET.

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Received:September27,2006.
Accepted:March19,2008.
RecommendedbySubjectEditor:RubnPiacentini.

Allthecontentsofthisjournal,exceptwhereotherwisenoted,islicensedunderaCreative
CommonsAttributionLicense

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