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Conduction of Burger Patty
Posted 20 feb 2016, 05:58 GMT-5 Heat Transfer & Phase Change, Materials, Modeling Tools & Definitions, Parameters, Variables, & Functions Version 4.4 0 Replies
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I'm very new to COMSOL and currently I'm woking on conduction of burger patty (3D, temperature distribution, time dependent, 1 sided hot plate). My problem is the type of physics to be selected.
1) Is burger patty considered as a solid, porous media or bioheat tissue? If solid or porous media, how do i make it multicomponent? Eg. 21% Fat and 79% Meat protein? If I select bioheat, how do i know how much fat or muscle contained or is there someway i can input specific composition percentages?
2) Since I am considering moisture transport within the patty, that comes under Transport of Diluted Species right?
3) Is there any specific sources I can refer to? Any suggestions of similar models?
Hello Anis Hamid
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