RESEARCH PAPERS: Heat Conduction

Experimental Evidence of Hyperbolic Heat Conduction in Processed Meat

[+] Author and Article Information
K. Mitra, S. Kumar, A. Vedevarz, M. K. Moallemi

Department of Mechanical Engineering, Polytechnic University, 6 Metrotech Center, Brooklyn, NY 11201

J. Heat Transfer 117(3), 568-573 (Aug 01, 1995) (6 pages) doi:10.1115/1.2822615 History: Received October 01, 1992; Revised March 01, 1994; Online December 05, 2007


The objective of this paper is to present experimental evidence of the wave nature of heat propagation in processed meat and to demonstrate that the hyperbolic heat conduction model is an accurate representation, on a macroscopic level, of the heat conduction process in such biological material. The value of the characteristic thermal time of a specific material, processed bologna meat, is determined experimentally. As a part of the work different thermophysical properties are also measured. The measured temperature distributions in the samples are compared with the Fourier results and significant deviation between the two is observed, especially during the initial stages of the transient conduction process. The measured values are found to match the theoretical non-Fourier hyperbolic predictions very well. The superposition of waves occurring inside the meat sample due to the hyperbolic nature of heat conduction is also proved experimentally.

Copyright © 1995 by The American Society of Mechanical Engineers
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