Simulation and parametric sensitivity evaluation for ohmic heating of chicken breast

The objective of the present study is to assess the global sensitivity (using Response Surface Methodology) of chicken meat and cooking medium temperatures during ohmic heating against uncertainties in chicken meat properties (specific heat capacity, thermal conductivity, and electrical conductivity), the concentration of the salt solution, applied voltage, and surrounding air temperature, as well as the heat transfer coefficient to the air. To achieve this, a mechanistic model for ohmic heating of chicken meat in salt solution was developed by coupling heat transfer, laminar fluid flow, and electric field. The numerical solution was carried out using COMSOL Multiphysics® v5.6. The developed model's accuracy was validated by comparing the experimental data obtained at two different voltages (120 and 180V) and salt concentrations (0.2 and 0.4%) of the heating solution. The model predictions were in good agreement with experimental data. According to the results, special care should be given during ohmic heating of meat samples to avoid under-processing that may occur on sample surfaces. From the sensitivity analysis, chicken electrical conductivity, applied voltage, and brine concentration are the main factors affecting the chicken core and surface temperatures, as well as heating rate. On the other hand, properties related to the surrounding air (overall heat transfer coefficient and temperature) had no significant impact on neither chicken temperature nor its heating rate.