I am looking for some existing mathematical models for the process of beef patty freezing. The models do not have to be numerical (finite element, volume etc), they can be emperical based on experimental studies.
let me know if you can give me some direction
Re: meat freezing
- what about modelling heat conduction in patty (solid body) and heat transfer to surrounding air(?) - analytical solutions for simple body shapes should be available (e.g book of carslaw and jaeger) - you could also try some cfd simulations (including the heat conduction in the patty)
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