Mathematical modeling of transport phenomena in food preparation processes is essential for understanding their dynamics. In this work, we investigate the process of double-sided meat cooking by developing a mathematical model for simultaneous heat and mass transfer. The constitutive equations for heat and mass transfer are based on Fourier’s law of conduction and the Flory-Huggins theory, formulated for two-phase transport in a porous medium. We examine a one-dimensional case to validate the model using appropriate boundary conditions. The simulation results are compared with experimental findings reported in the literature. Finally, we compare different numerical methods for solving the model and analyze the model’s sensitivity to various parameters.
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