Simulation of heat transfer inside grilled fermented sausage

Abstract

Fermented sausage is a meat product made from pork via anaerobic fermentation. From this process may having a pathogenic contamination. The cooking method is grilling in an electric stove. Temperature and time of cooking are affecting on the center-point temperature of sausage, which is the slowest heat transfer position. In this study, thermal diffusivity as 0.35×10^-7 m²/s was applied in the heat transfer model. The finite element method was used for heat transfer simulation. Its result was compared with experiment of sausage grilling, which 3 level of temperatures as 120ºC, 140ºC and 160ºC for 3600 – 7200 sec. The result was demonstrated that the simulation of heat transfer to the center point has increased according to an increase in temperature. However, the outcome from this model may not accurate and cannot be used to predict the actual temperature. Therefore, heat transfer models in food are still needed to develop further.