Numerical modeling and experimental validation of meat burgers and vegetarian patties cooking process with an innovative IR laser system

Abstract

In this paper, a numerical model for the simulation of the cooking process of meat burgers and vegetarian patties by means of an IR laser beam is presented. The innovative cooking system is thought to be integrated within a 3-D printer prototype where the food sample is placed on a rotating plate. The numerical model consists of two different tools. First, a simplified 0-D model, aimed at studying the heat transfer processes between the food sample, the lower plate, and the surrounding environment. Second, a 3-D finite-volume algorithm, which is employed to simulate the temporal and spatial evolution of the temperature within the food sample, when subjected to a laser beam which follows a given path. In parallel, an experimental test campaign is carried out to measure the temperature and cooking losses evolution inside burgers and patties. The results of the experimental campaign on the evolution of the temperature inside meat burgers and vegetarian patties are used to validate the numerical method, showing a good agreement. Next, the numerical method is used to carry out a parametric analysis of the IR laser system, aimed at analyzing and optimizing cooking parameters as laser power, incidence time and reversal time.