Análisis de los modelos de transferencia de calor en productos cárnicos utilizando hornos a gas
It is common during the processing, especially meat foods undergo various heat treatments, in order to make longer life consumption. This project presents the main heat transfer mechanisms involved in the different heat treatments in food, which are applicable for different products. The aim of the...
| Autor Principal: | Guayasamín Caiza, Diego Armando |
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| Otros Autores: | Pinargo Oña, Raúl Vinicio |
| Formato: | bachelorThesis |
| Idioma: | spa |
| Publicado: |
2017
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| Materias: | |
| Acceso en línea: |
http://dspace.ups.edu.ec/handle/123456789/14474 |
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It is common during the processing, especially meat foods undergo various heat treatments, in order to make longer life consumption. This project presents the main heat transfer mechanisms involved in the different heat treatments in food, which are applicable for different products. The aim of the review is to understand the mechanisms of heat transfer occurring during the cooking process, the principles that govern them and some limitations that occur that are generated for their analysis.
Therefore the mechanisms of heat transfer used for the analysis of the behavior of meat products during cooking: are conduction, convection and radiation, these models and using a gas oven heating time required was determined the Meat product to stabilize its cooking temperature, different product geometries were taken into account for the calculation of the different heat transfer mechanisms, so that both chicken and pork were analyzed as flat, cylindrical and spherical geometries, thereby achieving obtain an amount of conductive heat flow once found the coefficient of thermal conductivity. Also by analyzing natural convection is recorded between the product and the hot air inside the furnace chamber with the aid of tables the value of heat transfer coefficient and dimensionless Prandtl numbers, Grashof, Rayleigh determined, among others, Numbers that are indispensable to be able to determine a value for the heat flow by convection. |
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