List of App

　　　

1. Cooking by Boiling and Heating

This App (heat transfer analysis) simulates heating and cooking a rectangular food product in hot water, such as in low-temperature cooking.
It analyzes and examines internal temperature changes within food products when heated.
Cooking_by_Boiling_and_Heating.zip

2. Cooking by Indirect Heating (hot-plate cooking)

This App (heat transfer analysis) simulates heating and cooking a cylindrical food product, such as a hamburger patty, in a frying pan.
It analyzes and examines internal temperature changes within food products when heated.
Cooking_by_Indirect_Heating_(hot-plate_cooking).zip

3. Heat Sterilization - Part I: Free-stream temperature of fluid surrounding food product and heat transfer coefficient are constant

This App (heat transfer analysis, microbial death analysis, Fp value calculation) simulates the heat sterilization of a cylindrical food product such as a can.
It finds the internal temperature changes in the food product, and uses the data to calculate the microbial death curve and the Fp value at the center point within the food product.
In calculations, the fluid temperature (free-stream temperature of fluid) and heat transfer coefficient around the food product are assumed to be constant during processing.
Heat_Sterilization_Part_I.zip

4. Heat Sterilization - Part II: Free-stream temperature of fluid surrounding food product and heat transfer coefficient are not constant

This application (heat transfer analysis, microbial death analysis, Fp value calculation) simulates the heat sterilization of a cylindrical food product such as a can.
It finds the internal temperature changes in the food product, and uses the data to calculate the microbial death curve and the Fp value at the center point within the food product.
In calculations, the fluid temperature and heat transfer coefficient around the food product are assumed to be constant during processing.
This App’s settings for the fluid temperature (free-stream temperature of fluid) and heat transfer coefficient surrounding the food product are determined from loaded csv files to enable the use of actual experimental values.
Heat_Sterilization_Part_II.zip 　　　　

5. Oven Cooking

under construction

6. Cooking with a steam convection oven

under construction

7. Joule heating (electric heating)

under construction

　

8. Microwave heating

under construction

9. Freezing and defrosting

under construction