Modelling effective diffusion of oxygen in fresh meat

Christina Larsen

Studenteropgave: Speciale

Abstrakt

This thesis seeks to nd how the e ective di usivity of oxygen in meat is a ected with the distribution and concentration of fat. Meat is considered as a simple composition of muscle and fat, where these are assumed to be homogeneous substances. The di usion process through meat is modelled by two physical considerations: a ux driven by a gradient in the chemical potential, and by Fick's rst law ( ux driven by a concentration gradient). The e ective di usivity of oxygen in meat, is obtained by solving the di usion equation numerically, for seven distributions and concentrations of fat. From the results obtained from the di usion model with Fick's rst law, the e ective di usivity of oxygen in meat, showed little dependence on the fat distribution. However, when the di usion process was modelled by considering a gradient in the chemical potential, the results were a ected by the distribution of fat. It is concluded that Fick's rst law is not su cient to model oxygen di usion through meat. Two mixing models are presented: the serial model and the parallel model. The purpose of these, is to predict the e ective di usivity. It is shown that for the fat distributions included in this thesis, that the mixing models were upper and lower bounds, for the values of the e ective di usivity of oxygen in meat.

UddannelserFysik, (Bachelor/kandidatuddannelse) Kandidat
SprogEngelsk
Udgivelsesdato27 jan. 2016
VejledereJesper Hansen & Nick Bailey

Emneord

  • mass transport
  • meat