Constitutive Modelling and Heat and Mass Transfer Analysis of Chicken and Fish Meat Sample to Reduce Uncooked Centre Area
The COMSOL-Multiphysiscs software was used for numerical analysis. FE models for chicken and fish sample
were developed. Two type samples with same mass and different in surface area were taken into account. One was without
hole and another with hole. Simulation was done for these samples at different values of time and temperature. The results
were noted from software. The results include temperature distribution and concentration distribution at different interval of
time and external air temperature.