Meat Drying Process Simulation Using VOF Model and Porous Media Approach — Ep 01
Meat Drying Process Simulation Using VOF Model and Porous Media Approach
- Lesson
- 01
- Run Time
- 29m 35s
- Published
- Oct 18, 2026
- Category
- Agricultural & Food
- Course Progress
- 0%
About This Lesson
- The geometry represents the meat sample and surrounding air domain, discretized with a structured mesh of 58,800 elements to accurately capture heat and mass transfer gradients.
- The meat drying process was simulated using CFD to analyze heat and mass transfer during drying.
- The VOF model was applied to capture multiphase interactions between liquid water and vapor.
- The meat was modeled as a porous medium to represent internal moisture transport.
- Infrared heating and air convection were used as drying mechanisms under two operating cases.
- Results showed that higher heat flux and temperature enhanced drying efficiency and reduced moisture content.