Numerical analysis of heat and mass transfer during beef roasting based on three-dimensional transport model

Abstract

Abstract A 3D mathematical model of beef roasting was established, based on the porous media theory. The model considered the transport of liquid water by capillary diffusion and pressure gradient, as well as transport of the vapor by binary diffusion and pressure gradient. A non-equilibrium formulation was used to calculate the evaporation rate. The finite element software COMSOL Multiphysics5.6 was used to solve the coupled partial differential equations. The model was validated by experiment, and good consistency between the predicted and experimental results was obtained. The maximum temperature difference was 4.9℃,and RMSE value both was 3.2℃. The maximum moisture content difference was less than 1.34%, and the RMSE value was 0.91%. Finally, the effects of oven air temperature and thermophysical parameters on heat and mass transfer during beef roasting were analyzed. Compared with single-phase models, the model established in this paper considered the transport of liquid water, vapour, and air inside. The research process was helpful for deeply understanding the mechanism of convective roasting.