Possibility of Using Fourier’s Differential Equation in Cooling Process of Meat Steaks

Abstract

Summary: In this paper, based on derived differential equation for the heat transfer and a suitable boundary condition (equation of heat exchange), the appropriate model of cooling of meat stakes in the form of a flat plate is set up. By using theory of similarity, Fourier and Biot criterion is defined, which allowed setting criterial equation of temperature field which included an unnamed temperature and geometric criterion. For solving the obtained criterial equation, existing diagrams of temperature functions were utilized, which were specified by analytical method for the core, the surface and the interior of the observed model. The proposed model is used for analytical solving of a number of practical problems in the cooling process of meat steaks in a gaseous environment. Particular focus has been on the temperature of the surface and core of steak as well as ambient temperature and cooling time. Also, it was shown that proposed model can be used to define temperatures or temperature field along the thickness of steak, depending on the distance from the central plane. Special possibility of applying the model is for the case of preventing freezing steaks, when their temperature is maintained within specified limits.