Modeling cooking of chicken meat in industrial tunnel ovens with the Flory-Rehner theory.
In this paper we present a numerical model describing the heat and mass transport during the cooking of chicken meat in industrial tunnels. The mass transport is driven by gradients in the swelling pressure, which is described by the Flory-Rehner theory, which relates to the water holding capacity (WHC). For cooking temperatures up to boiling point and practical relevant cooking times, the model renders good prediction of heat and mass transport and the total loss of moisture. We have shown that for cooking temperatures above boiling point, the model has to be extended with the dynamic growth of capillary water (drip) channels. Furthermore, we discuss that the Flory-Rehner theory provides the proper physical basis for describing the change of the WHC by a wide variety of factors like salt and pH.
['van der Sman|R G M|RG|']
D000818:Animals D002645:Chickens D003296:Cooking D006863:Hydrogen-Ion Concentration D008460:Meat D008962:Models, Theoretical D010539:Permeability D011312:Pressure D012492:Salts D013696:Temperature D014867:Water
Cooking Water holding capacity Flory–Rehner theory