Paper Title
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.