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Experiment and 2D Numerical Simulation of Cooking Process of Chicken Breast

[+] Author Affiliations
Aklilu T. G. Giorges, John Stewart, John A. Pierson

Georgia Tech Research Institute, Atlanta, GA

Paper No. IMECE2009-12859, pp. 701-708; 8 pages
  • ASME 2009 International Mechanical Engineering Congress and Exposition
  • Volume 9: Heat Transfer, Fluid Flows, and Thermal Systems, Parts A, B and C
  • Lake Buena Vista, Florida, USA, November 13–19, 2009
  • Conference Sponsors: ASME
  • ISBN: 978-0-7918-4382-6 | eISBN: 978-0-7918-3863-1
  • Copyright © 2009 by ASME


In this work, we presented the experimental and numerical work of the cooking process of chicken breast muscles. The experimental cooking process was done in a convection oven where the chicken breast was placed on top of the plate. The experimental thermal history of the cooking and cooling process was measured using thermal probes at six locations. The measured temperature is used to evaluate the numerical model and define the heat transfer coefficient. Indeed, the result illustrates that the surface irregularity and the shape have a significant effect on the local temperature profile. In addition, the two-dimensional model illustrates the significance of the product variation in thickness. Although the computational simulation can generate detailed local data, there is no new method developed to quantify and evaluate the efficiency of cooking. Therefore, quantitiave estimation of the degree of cooking process (over- or undercooking) is attempted. Based on the cooking requirement (critical temperature), cooking process, and product shape, the two-dimensional analysis allows quantification of the shape factors that can lead to over and/or undercooking. Furthermore, knowing the cooking profile effect and the product shape and variations, the cooking process may be adjusted and optimized. In addition, the result of the numerical work shows that it is possible to realistically simulate the cooking process of a complicated shape like a chicken breast.

Copyright © 2009 by ASME



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