Prediction of cooking times and weight losses during meat roasting

Autores
Goñi, Sandro Mauricio; Salvadori, Viviana Olga
Año de publicación
2010
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
In this work, a meat oven cooking model is developed, and its ability to predict three main process variables – evaporative loss, dripping loss and cooking time – is evaluated. Heat transfer is modelled by Fourier’s law, while the internal moisture content variation is modelled as a function of water demand, which depends on the water holding capacity of beef. Experimental cooking of semitendinosus muscle samples was carried out in a convective oven to obtain general information about the process and to assess the model accuracy. Simulations were done by means of the finite element method, using three-dimensional irregular geometries as simulation domains. The model predictions were in good agreement with the experimental ones; the average absolute relative error was 3.91% for cooking time prediction, and 7.96% for total weight loss prediction.
Fil: Goñi, Sandro Mauricio. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología; Argentina. Universidad Nacional de La Plata. Facultad de Ingenierí­a. Departamento de Ingeniería Química; Argentina
Fil: Salvadori, Viviana Olga. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ingenierí­a. Departamento de Ingeniería Química; Argentina
Materia
DRIPPING LOSS
EVAPORATIVE LOSS
MEAT COOKING
SIMULATION
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/131623
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Prediction of cooking times and weight losses during meat roastingGoñi, Sandro MauricioSalvadori, Viviana OlgaDRIPPING LOSSEVAPORATIVE LOSSMEAT COOKINGSIMULATIONhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2In this work, a meat oven cooking model is developed, and its ability to predict three main process variables – evaporative loss, dripping loss and cooking time – is evaluated. Heat transfer is modelled by Fourier’s law, while the internal moisture content variation is modelled as a function of water demand, which depends on the water holding capacity of beef. Experimental cooking of semitendinosus muscle samples was carried out in a convective oven to obtain general information about the process and to assess the model accuracy. Simulations were done by means of the finite element method, using three-dimensional irregular geometries as simulation domains. The model predictions were in good agreement with the experimental ones; the average absolute relative error was 3.91% for cooking time prediction, and 7.96% for total weight loss prediction.Fil: Goñi, Sandro Mauricio. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología; Argentina. Universidad Nacional de La Plata. Facultad de Ingenierí­a. Departamento de Ingeniería Química; ArgentinaFil: Salvadori, Viviana Olga. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ingenierí­a. Departamento de Ingeniería Química; ArgentinaElsevier2010-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/131623Goñi, Sandro Mauricio; Salvadori, Viviana Olga; Prediction of cooking times and weight losses during meat roasting; Elsevier; Journal of Food Engineering; 100; 1; 9-2010; 1-110260-87741873-5770CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0260877410001330info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2010.03.016info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:37:27Zoai:ri.conicet.gov.ar:11336/131623instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:37:28.27CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Prediction of cooking times and weight losses during meat roasting
title Prediction of cooking times and weight losses during meat roasting
spellingShingle Prediction of cooking times and weight losses during meat roasting
Goñi, Sandro Mauricio
DRIPPING LOSS
EVAPORATIVE LOSS
MEAT COOKING
SIMULATION
title_short Prediction of cooking times and weight losses during meat roasting
title_full Prediction of cooking times and weight losses during meat roasting
title_fullStr Prediction of cooking times and weight losses during meat roasting
title_full_unstemmed Prediction of cooking times and weight losses during meat roasting
title_sort Prediction of cooking times and weight losses during meat roasting
dc.creator.none.fl_str_mv Goñi, Sandro Mauricio
Salvadori, Viviana Olga
author Goñi, Sandro Mauricio
author_facet Goñi, Sandro Mauricio
Salvadori, Viviana Olga
author_role author
author2 Salvadori, Viviana Olga
author2_role author
dc.subject.none.fl_str_mv DRIPPING LOSS
EVAPORATIVE LOSS
MEAT COOKING
SIMULATION
topic DRIPPING LOSS
EVAPORATIVE LOSS
MEAT COOKING
SIMULATION
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv In this work, a meat oven cooking model is developed, and its ability to predict three main process variables – evaporative loss, dripping loss and cooking time – is evaluated. Heat transfer is modelled by Fourier’s law, while the internal moisture content variation is modelled as a function of water demand, which depends on the water holding capacity of beef. Experimental cooking of semitendinosus muscle samples was carried out in a convective oven to obtain general information about the process and to assess the model accuracy. Simulations were done by means of the finite element method, using three-dimensional irregular geometries as simulation domains. The model predictions were in good agreement with the experimental ones; the average absolute relative error was 3.91% for cooking time prediction, and 7.96% for total weight loss prediction.
Fil: Goñi, Sandro Mauricio. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología; Argentina. Universidad Nacional de La Plata. Facultad de Ingenierí­a. Departamento de Ingeniería Química; Argentina
Fil: Salvadori, Viviana Olga. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ingenierí­a. Departamento de Ingeniería Química; Argentina
description In this work, a meat oven cooking model is developed, and its ability to predict three main process variables – evaporative loss, dripping loss and cooking time – is evaluated. Heat transfer is modelled by Fourier’s law, while the internal moisture content variation is modelled as a function of water demand, which depends on the water holding capacity of beef. Experimental cooking of semitendinosus muscle samples was carried out in a convective oven to obtain general information about the process and to assess the model accuracy. Simulations were done by means of the finite element method, using three-dimensional irregular geometries as simulation domains. The model predictions were in good agreement with the experimental ones; the average absolute relative error was 3.91% for cooking time prediction, and 7.96% for total weight loss prediction.
publishDate 2010
dc.date.none.fl_str_mv 2010-09
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/131623
Goñi, Sandro Mauricio; Salvadori, Viviana Olga; Prediction of cooking times and weight losses during meat roasting; Elsevier; Journal of Food Engineering; 100; 1; 9-2010; 1-11
0260-8774
1873-5770
CONICET Digital
CONICET
url http://hdl.handle.net/11336/131623
identifier_str_mv Goñi, Sandro Mauricio; Salvadori, Viviana Olga; Prediction of cooking times and weight losses during meat roasting; Elsevier; Journal of Food Engineering; 100; 1; 9-2010; 1-11
0260-8774
1873-5770
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0260877410001330
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2010.03.016
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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