Experimental Evidence of Hyperbolic Heat Conduction in Processed Meat

Author:

Mitra K.1,Kumar S.1,Vedevarz A.1,Moallemi M. K.1

Affiliation:

1. Department of Mechanical Engineering, Polytechnic University, 6 Metrotech Center, Brooklyn, NY 11201

Abstract

The objective of this paper is to present experimental evidence of the wave nature of heat propagation in processed meat and to demonstrate that the hyperbolic heat conduction model is an accurate representation, on a macroscopic level, of the heat conduction process in such biological material. The value of the characteristic thermal time of a specific material, processed bologna meat, is determined experimentally. As a part of the work different thermophysical properties are also measured. The measured temperature distributions in the samples are compared with the Fourier results and significant deviation between the two is observed, especially during the initial stages of the transient conduction process. The measured values are found to match the theoretical non-Fourier hyperbolic predictions very well. The superposition of waves occurring inside the meat sample due to the hyperbolic nature of heat conduction is also proved experimentally.

Publisher

ASME International

Subject

Mechanical Engineering,Mechanics of Materials,Condensed Matter Physics,General Materials Science

Reference16 articles.

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2. Carslaw, H. S., and Jaeger, J. C., 1959, Conduction of Heat in Solids, Oxford Science Publications, pp. 60–90.

3. Cattaneo C. , 1958, “A Form of Heat Conduction Equation Which Eliminates the Paradox of Instantaneous Propagation,” Comptes Rendus, Vol. 247, pp. 431–433.

4. Figliola, R. S., and Beasley, D. E., 1991, Theory and Design for Mechanical Measurements, Wiley, pp. 141–178.

5. Joseph D. D. , and PreziosiL., 1989, “Heat Waves,” Reviews of Modern Physics, Vol. 61, pp. 41–73.

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