Estimation of Heat Transfer Coefficients of Cooked Boneless Ham

Kimberly Ryland, University of Nebraska-Lincoln
Lijun Wang, University of Nebraska-Lincoln
Alejandro Amézquita, University of Nebraska-Lincoln
Curtis L. Weller, University of Nebraka-Lincoln

Abstract

Biological heat transfer depends on many factors; however it is necessary to understand the cooling process to design safe and efficient meat cooling techniques. For this reason the convective heat transfer coefficient h of a five pound processed boneless pork ham was evaluated by two methods using a similarly shaped aluminum block. A Lumped Parameter approach in which mass transfer was ignored resulted in a heat transfer coefficient value of 5.10 W/m²K. A second method, which included mass transfer, resulted in a value of 9.11 W/m²K. These values fell within the expected range of 5-20 W/m²K but were lower than those derived by other published methods. It was concluded that the five pound processed boneless pork ham cut is too large for the Lumped Parameter approach; however the mass transfer method does appear valid.

Recommended Citation

Ryland, Kimberly; Wang, Lijun; Amézquita, Alejandro; and Weller, Curtis L. (2006) "Estimation of Heat Transfer Coefficients of Cooked Boneless Ham," RURALS: Review of Undergraduate Research in Agricultural and Life Sciences: Vol. 1: Iss. 1, Article 1.
Available at: http://digitalcommons.unl.edu/rurals/vol1/iss1/1