New Interpretation of Non-Fourier Heat Conduction in Processed Meat

Abstract

This work uses the “dual phase lag” (DPL) model of heat conduction to offer a new interpretation for experimental evidence of non-Fourier conduction in processed meat that was interpreted previously with hyperbolic conduction. Specifically, the DPL model combines the wave features of hyperbolic conduction with a diffusion-like feature of the evidence not captured by the hyperbolic case. In addition, comparing the new interpretation to Fourier-based alternatives suggests that further study of all the interpretations could help advance the understanding of conduction in the processed meat and other biological materials such as human tissue.