One-dimensional (FD) model of temperatures prediction in the center of pork meat sample during heat treatment
2012
Grujić, Radoslav D. (University of East Sarajevo, Zvornik (Bosnia and Herzegovina). Faculty of Technology) | Vujadinović, Dragan P. (University of East Sarajevo, Zvornik (Bosnia and Herzegovina). Faculty of Technology) | Tadić, Goran S. (University of East Sarajevo, Zvornik (Bosnia and Herzegovina). Faculty of Technology) | Tomović, Vladimir M. (Faculty of Technology, Novi Sad (Serbia))
The mathematical model can be defined as a set of mathematical relations that describe or define the relationship between certain physical quantities in the reporting process. The aim of this paper was to developed a one-dimensional (FD) model for temperatures prediction during heat treatment of pork meat for non-stationary heat transfer conditions.The pork meat sample was processed in the oven by dry method of heat treatment (one-sided rasting) at three different ambient tremperatures of about 114°C, 152°C and 204°C to reach 71°C in the center of the sample at a given distance x from the bottom surface.The temperature is controlled using a thermocouple.After the heat treatment system, we developed parameters which served to verify the validity of the model. In the end we made an experimental comparison of results with those obtained in the FD model.The developed model showed a high degree of determination and correlation with experimental results, ranging in the interval R = 0,9622 – 0,9948 and determination R2 = 0,9259 – 0,9897.
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