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An Integrated Model of Heat Transfer in Meat Products during Multistage Operations
Aberham Hailu Feyissa1, Stina Frosch1
1Food Production Engineering, National Food Institute, Technical University of Denmark (DTU), 2800 Lyngby, Denmark.
Foods (Basel, Switzerland)
|September 28, 2023
Summary
This study models heat transfer during "Hamburgerryg" production. The validated model accurately predicts product temperature, aiding digital food processing and temperature control.
Area of Science:
- Food Science and Technology
- Heat Transfer Modeling
- Process Engineering
Background:
- Traditional Danish "Hamburgerryg" production involves multiple heat transfer steps.
- Accurate temperature control is crucial for product quality and safety.
Purpose of the Study:
- To develop and validate a mathematical model for heat transfer during "Hamburgerryg" manufacturing.
- To predict product temperature profiles and identify potential hot/cold spots.
Main Methods:
- Developed a mathematical model incorporating multiple unit operations and boundary conditions.
- Solved governing and boundary equations using the finite element method (COMSOL Multi-physics®).
- Validated the model with industrial production temperature data.
Main Results:
- The model accurately predicted product temperature profiles throughout the manufacturing process.
- Good agreement was observed between simulated and measured temperature data.
- Investigated the impact of position within processing chambers on temperature distribution.
Conclusions:
- The developed model serves as a valuable simulation tool for "Hamburgerryg" production.
- It can enhance process control and digitization efforts in the food industry.
- Predicting temperature profiles aids in optimizing quality and efficiency.
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