Multiphase and multicomponent transport with phase change during meat cooking Original Research Article

A multiphase model based on unsaturated flow in a hygroscopic porous medium, which accounts for the important physical phenomena that take place during thermal treatment of meat, is developed. Frozen meat is considered as a porous solid comprising of water, fat and protein with gas trapped in its pores. As it is heated, water and fat melt, and, are gradually released from the solid protein matrix to the pore space. With further rise in temperature, liquid water evaporates. Since four fluid components (liquid water phase, liquid fat phase, water vapor and air) are present in the pore space, a mass balance equation is written for each component. Local thermal equilibrium assumption leads to one energy balance equation for the whole system. The model is validated for double-sided contact heating of hamburger patties by comparing temperature and moisture profiles with experimental studies. Dominant modes of transport are identified.