Abstract
Heat conduction during cooking of foodstuffs with heterogeneous thermal properties was simulated, mainly for irregularly shaped geometries. A code employing boundary‐fitted grids was implemented in a numerically conservative form (control volume formulation). This technique consists of finding a numerical coordinate transformation which fits a regular grid to the domain of integration. With the grid as data, coefficients for a transformed differential equation are then obtained.The proposed model was experimentally verified on irregularly shaped pieces of beef containing a nonuniform distribution of fat. Relative errors between predicted and measured temperatures were less than 2%.The effects of heat transfer coefficient and temperature of the cooking medium on the temperature distribution during the process were analyzed. the influence of different fat patterns was also considered.
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