Modelling of Heat and Mass Transfer During the Grilling and Roasting of MeatA. Kondoyan, P-H. Bussière, and F. Verrier
INRA Clermont-Fd/Theix – Qualité des Produits Animaux – Equipe Couplage Transferts-Transformations
In this paper, we create models with the use of COMSOL Multiphysics to predict evolution of temperatures and crust formation in meat during barbecuing and oven roasting.
Sensitivity to parameters is analysed and predictions are compared to experimental data from literature.
- Kondjoyan.pdf - 0.29MB