Modeling heat transfer during cooling of cooked ready-to-eat meats using three-dimensional finite element analysis

Jihan F. Cepeda, Curtis L. Weiler, Mehrdad Negahban, Harshavardhan Thippareddi, Jeyam Subbiah

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Abstract

A heat transfer model was developed for simulating time-varying temperature distributions in ready-to-eat meats during thermal processing. Three-dimensional transient finite element analysis was presented as a tool to solve the model without the need for proprietary software. The model considered conduction as the governing heat transfer phenomenon; with evaporative, convective and radiative boundary conditions. Moreover, it took into account several factors present in meat processing such as three-dimensional products with irregular geometries; time-dependant processing conditions including air temperature, air velocity and relative humidity; non-uniform initial temperature distributions; and temperature dependent thermal properties. The finite element analysis was performed on meshes containing linear tetrahedral and triangular elements. The step-by-step methodology described can be easily extrapolated to computational algorithms implementable in free license software (e.g. Java Technology). In addition, these algorithms can be integrated with predictive microbiology models; which can be particularly useful for evaluating the severity of thermal processing deviations caused by unexpected processing disruptions. This integration can be the foundation of open source software packages which will serve as quantitative tools to support food safety management in the meat industry.

Original languageEnglish (US)
Title of host publicationAmerican Society of Agricultural and Biological Engineers Annual International Meeting 2011, ASABE 2011
PublisherAmerican Society of Agricultural and Biological Engineers
Pages3436-3456
Number of pages21
ISBN (Print)9781618391568
StatePublished - Jan 1 2011
EventAmerican Society of Agricultural and Biological Engineers Annual International Meeting 2011 - Louisville, KY, United States
Duration: Aug 7 2011Aug 10 2011

Publication series

NameAmerican Society of Agricultural and Biological Engineers Annual International Meeting 2011, ASABE 2011
Volume4

Conference

ConferenceAmerican Society of Agricultural and Biological Engineers Annual International Meeting 2011
CountryUnited States
CityLouisville, KY
Period8/7/118/10/11

Keywords

  • Cooling models
  • FEA
  • FEM
  • Finite elements
  • Food safety
  • Heat transfer
  • Meat industry
  • Meat products
  • Numerical methods

ASJC Scopus subject areas

  • Agronomy and Crop Science

Fingerprint Dive into the research topics of 'Modeling heat transfer during cooling of cooked ready-to-eat meats using three-dimensional finite element analysis'. Together they form a unique fingerprint.

  • Cite this

    Cepeda, J. F., Weiler, C. L., Negahban, M., Thippareddi, H., & Subbiah, J. (2011). Modeling heat transfer during cooling of cooked ready-to-eat meats using three-dimensional finite element analysis. In American Society of Agricultural and Biological Engineers Annual International Meeting 2011, ASABE 2011 (pp. 3436-3456). (American Society of Agricultural and Biological Engineers Annual International Meeting 2011, ASABE 2011; Vol. 4). American Society of Agricultural and Biological Engineers.