Analytical study for the estimation of thermal properties of processed meat based on hyperbolic heat conduction model

This study proposes an analytical method in conjunction with existing experimental temperature to estimate the unknown relaxation time and thermal diffusivity of processed meat based on the hyperbolic heat conduction model. This analytical method is a combination of the Laplace transform and least squares methods. The thermal contact resistance at the interface between adjacent samples at different temperatures is assumed to be negligible. The relaxation time is estimated from the temperature jump at a specific measurement location. The thermal diffusivity is determined from the definition of the dimensionless spatial coordinate and the resulting relaxation time. The results show that the relaxation time and thermal diffusivity obtained are in good agreement with the existing results. The obtained dimensionless temperature history at a specific measurement location is close to the experimental temperature data. This means that the Cattaneo–Vernottee (CV) model can be suitable for this study. The proposed analytical inverse method can be applied to determine a more accurate estimate of such problems. A comparison of the estimate obtained from CV and dual phase lag models is made.