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KMID : 0665220040170010032
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Korean Journal of Food and Nutrition
2004 Volume.17 No. 1 p.32 ~ p.40
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Prediction of Heating Temperature of Jangjorim Food by Using Finite Element Method and Response Surface Methodology
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Shin Hae-Hun
Cho Won-Il
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Abstract
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This Study was conducted to predict temperature profile of Jangjorim (boiled beef in soy sauce) food during retorting using the commercial NISA (Numerical Integrated Elements for System Analysis) program. NISA program is a good tool to simulate the temperature profile of a specific material based upon the finite element method. The cold point of Jangjorim food located not at the geometrical center but at 26.9 mm backward in y plane because specific heat of soy sauce was 20% higher than that of boiled beef. The effects of heat transfer coefficients on heat transfer during retorting process of Jangjorim were analyzed by response surface methodology (RSM). Independent variables were thermal conductivity of soy sauce, thermal conductivity of boiled beef, and convection heat transfer coefficient and dependent variables were temperature error and lethality error. Thermal conductivity of soy sauce was the most significant contributor among those (P<0.01).
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KEYWORD
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finite element method, RSM, heating temperature
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