Simple model for estimating heat and mass transfer in regular-shaped foods Original Research Article

In this paper a simplified model is presented, which describes the cooling of high-moisture cylindrical food with evaporation at the surface. This simplified model is derived from the observation of simulation results of a detailed finite volume method, that the average temperature has a fixed location. The simplified model can be represented by an electrical network analogue, comprising of one or two heat capacities, heat resistances and a heat flow source (for the evaporation). By dividing the food body in a shell and a core, one can predict the average temperature and surface temperature with comparable accuracy as the finite volume model for any Biot number and moderate to large time scales.