Numerical Analysis on Heat/Mass Transfer in the Roasting Beef Steaks

Abstract

Abstract. In this study, electrical parameters were viewed as a tool for nondestructive technology of beef moisture content. This study investigated the effects of voltage (0–5 V) and frequency (0–500 kHz.) on the electrical properties of beef. According to the relationship between beef moisture content and electrical parameters, optimal fitting parameters were identified. The model used a combination of capacitance and impedance parameters to predict the endpoint moisture content during roasting with an error of only 0.44%. The prediction model (R2 = 0.993) based on dielectric spectral features was established. Moreover, a heat and mass transfer model for the beef roasting process was established by multiphysics simulations. The values from the experimental and simulated data show strong R2 and root-mean-square error (RMSE). This study not only provides a novel process monitoring method for meat processing but also pioneers a new paradigm for dynamic analysis of food microstructure based on dielectric properties.