Numerical simulation of the convective heating process of a meat patty

Abstract

This study develops a two-dimensional axisymmetric model in COMSOL Multiphysics to simulate coupled heat and mass transfer during the convective heating of a meat patty. The model considers surface convection, internal heat conduction, moisture diffusion, surface evaporation and state-dependent thermophysical properties. The numerical results show that the temperature and moisture distribution inside the meat patty are uneven during the heating process, with higher temperature and greater moisture loss near the outer edge. Increasing the oven air temperature or the convective heat transfer coefficient can shorten the heating time and improve moisture retention, but it also increases the risk of edge overheating. Therefore, suitable heating conditions should balance heating efficiency, cooking yield and temperature uniformity. This study provides a useful basis for the preliminary optimisation of convective heating conditions for meat patties.