JENKO, Marjan . Numerical Cooking for Pasteurized Soft Boiled Eggs. Strojniški vestnik - Journal of Mechanical Engineering, [S.l.], v. 61, n.5, p. 319-329, june 2018. ISSN 0039-2480. Available at: <https://www.sv-jme.eu/article/numerical-cooking-for-pasteurized-soft-boiled-eggs/>. Date accessed: 21 nov. 2024. doi:http://dx.doi.org/10.5545/sv-jme.2014.2187.
Jenko, M. (2015). Numerical Cooking for Pasteurized Soft Boiled Eggs. Strojniški vestnik - Journal of Mechanical Engineering, 61(5), 319-329. doi:http://dx.doi.org/10.5545/sv-jme.2014.2187
@article{sv-jmesv-jme.2014.2187,
author = {Marjan Jenko},
title = {Numerical Cooking for Pasteurized Soft Boiled Eggs},
journal = {Strojniški vestnik - Journal of Mechanical Engineering},
volume = {61},
number = {5},
year = {2015},
keywords = {fixed grid simulation, conductive heat transfer simulation, thermal simulation, Fourier’s law of heat flow, pasteurized soft boiled eggs, foods processing},
abstract = {The industrial preparation of pasteurized soft boiled eggs requires meticulous planning of the thermal process. Requirements on keeping the yolk liquid and on extinction of potential salmonella allow little leeway in the creation of this process. The variation of the eggs’ properties adds to the complexity. Thermal simulation of heat transfer within an egg is needed to get correlation data between transient temperature distribution and the egg’s dimensional and material properties. A fast simulator of conductive transient heat transfer with a fixed grid of cells is developed for this purpose. The motivation for achieving the highest simulation speed was the potential integration of a simulation tool for simulation based predictions into an embedded control system. The simulated volume is a cylinder. The simulated object (the egg) is defined within the cylinder. Simulation results are analysed and used in the creation of the thermal process which results in certified pasteurized soft boiled eggs. The presented approach to the design of transient simulation can be used for applications ranging beyond the transient thermal simulation of foods. It can be adapted for any transient simulation where the local temporal intensity of changes depends on gradients and the properties of the matter.},
issn = {0039-2480}, pages = {319-329}, doi = {10.5545/sv-jme.2014.2187},
url = {https://www.sv-jme.eu/article/numerical-cooking-for-pasteurized-soft-boiled-eggs/}
}
Jenko, M. 2015 June 61. Numerical Cooking for Pasteurized Soft Boiled Eggs. Strojniški vestnik - Journal of Mechanical Engineering. [Online] 61:5
%A Jenko, Marjan %D 2015 %T Numerical Cooking for Pasteurized Soft Boiled Eggs %B 2015 %9 fixed grid simulation, conductive heat transfer simulation, thermal simulation, Fourier’s law of heat flow, pasteurized soft boiled eggs, foods processing %! Numerical Cooking for Pasteurized Soft Boiled Eggs %K fixed grid simulation, conductive heat transfer simulation, thermal simulation, Fourier’s law of heat flow, pasteurized soft boiled eggs, foods processing %X The industrial preparation of pasteurized soft boiled eggs requires meticulous planning of the thermal process. Requirements on keeping the yolk liquid and on extinction of potential salmonella allow little leeway in the creation of this process. The variation of the eggs’ properties adds to the complexity. Thermal simulation of heat transfer within an egg is needed to get correlation data between transient temperature distribution and the egg’s dimensional and material properties. A fast simulator of conductive transient heat transfer with a fixed grid of cells is developed for this purpose. The motivation for achieving the highest simulation speed was the potential integration of a simulation tool for simulation based predictions into an embedded control system. The simulated volume is a cylinder. The simulated object (the egg) is defined within the cylinder. Simulation results are analysed and used in the creation of the thermal process which results in certified pasteurized soft boiled eggs. The presented approach to the design of transient simulation can be used for applications ranging beyond the transient thermal simulation of foods. It can be adapted for any transient simulation where the local temporal intensity of changes depends on gradients and the properties of the matter. %U https://www.sv-jme.eu/article/numerical-cooking-for-pasteurized-soft-boiled-eggs/ %0 Journal Article %R 10.5545/sv-jme.2014.2187 %& 319 %P 11 %J Strojniški vestnik - Journal of Mechanical Engineering %V 61 %N 5 %@ 0039-2480 %8 2018-06-27 %7 2018-06-27
Jenko, Marjan. "Numerical Cooking for Pasteurized Soft Boiled Eggs." Strojniški vestnik - Journal of Mechanical Engineering [Online], 61.5 (2015): 319-329. Web. 21 Nov. 2024
TY - JOUR AU - Jenko, Marjan PY - 2015 TI - Numerical Cooking for Pasteurized Soft Boiled Eggs JF - Strojniški vestnik - Journal of Mechanical Engineering DO - 10.5545/sv-jme.2014.2187 KW - fixed grid simulation, conductive heat transfer simulation, thermal simulation, Fourier’s law of heat flow, pasteurized soft boiled eggs, foods processing N2 - The industrial preparation of pasteurized soft boiled eggs requires meticulous planning of the thermal process. Requirements on keeping the yolk liquid and on extinction of potential salmonella allow little leeway in the creation of this process. The variation of the eggs’ properties adds to the complexity. Thermal simulation of heat transfer within an egg is needed to get correlation data between transient temperature distribution and the egg’s dimensional and material properties. A fast simulator of conductive transient heat transfer with a fixed grid of cells is developed for this purpose. The motivation for achieving the highest simulation speed was the potential integration of a simulation tool for simulation based predictions into an embedded control system. The simulated volume is a cylinder. The simulated object (the egg) is defined within the cylinder. Simulation results are analysed and used in the creation of the thermal process which results in certified pasteurized soft boiled eggs. The presented approach to the design of transient simulation can be used for applications ranging beyond the transient thermal simulation of foods. It can be adapted for any transient simulation where the local temporal intensity of changes depends on gradients and the properties of the matter. UR - https://www.sv-jme.eu/article/numerical-cooking-for-pasteurized-soft-boiled-eggs/
@article{{sv-jme}{sv-jme.2014.2187},
author = {Jenko, M.},
title = {Numerical Cooking for Pasteurized Soft Boiled Eggs},
journal = {Strojniški vestnik - Journal of Mechanical Engineering},
volume = {61},
number = {5},
year = {2015},
doi = {10.5545/sv-jme.2014.2187},
url = {https://www.sv-jme.eu/article/numerical-cooking-for-pasteurized-soft-boiled-eggs/}
}
TY - JOUR AU - Jenko, Marjan PY - 2018/06/27 TI - Numerical Cooking for Pasteurized Soft Boiled Eggs JF - Strojniški vestnik - Journal of Mechanical Engineering; Vol 61, No 5 (2015): Strojniški vestnik - Journal of Mechanical Engineering DO - 10.5545/sv-jme.2014.2187 KW - fixed grid simulation, conductive heat transfer simulation, thermal simulation, Fourier’s law of heat flow, pasteurized soft boiled eggs, foods processing N2 - The industrial preparation of pasteurized soft boiled eggs requires meticulous planning of the thermal process. Requirements on keeping the yolk liquid and on extinction of potential salmonella allow little leeway in the creation of this process. The variation of the eggs’ properties adds to the complexity. Thermal simulation of heat transfer within an egg is needed to get correlation data between transient temperature distribution and the egg’s dimensional and material properties. A fast simulator of conductive transient heat transfer with a fixed grid of cells is developed for this purpose. The motivation for achieving the highest simulation speed was the potential integration of a simulation tool for simulation based predictions into an embedded control system. The simulated volume is a cylinder. The simulated object (the egg) is defined within the cylinder. Simulation results are analysed and used in the creation of the thermal process which results in certified pasteurized soft boiled eggs. The presented approach to the design of transient simulation can be used for applications ranging beyond the transient thermal simulation of foods. It can be adapted for any transient simulation where the local temporal intensity of changes depends on gradients and the properties of the matter. UR - https://www.sv-jme.eu/article/numerical-cooking-for-pasteurized-soft-boiled-eggs/
Jenko, Marjan"Numerical Cooking for Pasteurized Soft Boiled Eggs" Strojniški vestnik - Journal of Mechanical Engineering [Online], Volume 61 Number 5 (27 June 2018)
Strojniški vestnik - Journal of Mechanical Engineering 61(2015)5, 319-329
© The Authors, CC-BY 4.0 Int. Change in copyright policy from 2022, Jan 1st.
The industrial preparation of pasteurized soft boiled eggs requires meticulous planning of the thermal process. Requirements on keeping the yolk liquid and on extinction of potential salmonella allow little leeway in the creation of this process. The variation of the eggs’ properties adds to the complexity. Thermal simulation of heat transfer within an egg is needed to get correlation data between transient temperature distribution and the egg’s dimensional and material properties. A fast simulator of conductive transient heat transfer with a fixed grid of cells is developed for this purpose. The motivation for achieving the highest simulation speed was the potential integration of a simulation tool for simulation based predictions into an embedded control system. The simulated volume is a cylinder. The simulated object (the egg) is defined within the cylinder. Simulation results are analysed and used in the creation of the thermal process which results in certified pasteurized soft boiled eggs. The presented approach to the design of transient simulation can be used for applications ranging beyond the transient thermal simulation of foods. It can be adapted for any transient simulation where the local temporal intensity of changes depends on gradients and the properties of the matter.