Apparent thermal diffusivity estimation for the heat transfer modelling of pork loin under air/steam cooking treatments

P>Apparent thermal diffusivity linear functions vs. product temperature were estimated for pork cooked under two different treatments (forced convection, FC and forced convection/steam combined, FC/S) at 100, 110, 120 and 140 degrees C by means of experimental time-temperature data and a developed finite-difference algorithm. Slope and intercept of each function were employed to calculate apparent thermal diffusivity at 40, 55 and 70 degrees C. Generally, FC/S treatments gave significantly higher apparent thermal diffusivities in comparison with FC conditions. Apparent thermal diffusivities were used to develop a model for cooking time and final core temperature prediction on the basis of oven setting. The model was validated by means of additional cooking tests performed at different temperatures of those employed for model development. Root mean square error values lower than 3.8 degrees C were obtained comparing predicted and experimental temperature profiles. Percentage errors lower than 3.1% and 3.5% were, respectively, obtained for cooking times and final core temperatures.