Modeling Heat Transfer During Oven Roasting of Unstuffed Turkeys |
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Authors: | H.C. CHANG J.A. CARPENTER R.T. TOLEDO |
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Affiliation: | Authors Chang, Carpenter, and Toledo are with the Dept. Of Food Science &Technology, The University of Georgia, Athens, GA 30602. |
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Abstract: | A finite element method was used to solve the unsteady state heat transfer equations for heating of turkeys in a conventional electric oven. Breast, and thigh and wing joint temperature in 5.9, 6.8, 8.6, 9.5, and 10.4 kg turkeys were simulated. A surface heat transfer coefficient of 19.252 W/m2K determined by transient temperature measurements in the same oven, was used. Thermal conductivity measured using a line heat source probe from 0 to 80°C was 0.464 W/mK. Simulated temperatures were within 1.33, 1.47, and 1.22°C of experimental values of temperature in the breast, thigh, and wing joint, respectively. Initial temperature 1,2, and 3°C lower than 4°C required additional baking time of 16,22, and 27 min., respectively for the thigh joint to reach the target endpoint temperature. |
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Keywords: | turkey heat transfer mathematical modeling thermal conductivity finite element |
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