Search

We present an explicit integration scheme for solving the transient heat conduction equation that allows larger time steps than the standard forward Euler scheme. The derivation starts from a higher order form of the governing differential equations of the problem obtained using a Finite Increment Calculus (FIC) procedure. The efficiency of the new explicit integration scheme in terms of substantial gains in the time step size versus the forward Euler scheme is verified in the solution of transient heat conduction problems in one and two dimensions. The method is readily extendible to other problems in mechanics governed by the first order transient differential equation., We thank Profs. Sergio Idelsohn, Norberto Nigro and Juan Miquel for their useful comments during the development of the research. This work was partially funded by the project PARAFLUIDS (PID2019-104528RB-I00). The authors also acknowledge the financial support from the CERCA programme of the Generalitat de Catalunya, Spain, and from the Spanish Ministry of Economy and Competitiveness , through the “Severo Ochoa Programme for Centres of Excellence in R&D”, Spain (CEX2018-000797-S)., Peer Reviewed, Postprint (author's final draft)

In this paper, a numerical model for the simulation of the cooking process of meat burgers and vegetarian patties by means of an IR laser beam is presented. The innovative cooking system is thought to be integrated within a 3-D printer prototype where the food sample is placed on a rotating plate. The numerical model consists of two different tools. First, a simplified 0-D model, aimed at studying the heat transfer processes between the food sample, the lower plate, and the surrounding environment. Second, a 3-D finite-volume algorithm, which is employed to simulate the temporal and spatial evolution of the temperature within the food sample, when subjected to a laser beam which follows a given path. In parallel, an experimental test campaign is carried out to measure the temperature and cooking losses evolution inside burgers and patties. The results of the experimental campaign on the evolution of the temperature inside meat burgers and vegetarian patties are used to validate the numerical method, showing a good agreement. Next, the numerical method is used to carry out a parametric analysis of the IR laser system, aimed at analyzing and optimizing cooking parameters as laser power, incidence time and reversal time., This work has been financially supported by the Centro para el Desarrollo Tecnológico Industrial (CDTI, Ministerio de Ciencia e Innovación de España), Programa de Proyectos de Investigación y Desarrollo (PID), Grant/Award Number: Exp 00099823/IDI-2017126,and by the Agència de Gestió d'Ajuts Universitaris i de Recerca (AGAUR, Generalitat de Catalunya), Programa de Doctorats Industrials, Grant/Award Number: 2013-DI-063., Peer Reviewed, Postprint (author's final draft)