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How to model water transport during conduction cooking?

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Hi, I am very new to Comsol and I am trying to model a heat and mass transfer in single-sided pan frying of burger patty.

I got the heat transfer part, however, not for the mass transfer part.

The assumptions for the mass transfer are as below:

  1. Mass transfer only consider moisture transfer.
  2. Moisture transfer is due to diffusion and evaporation of water.
  3. Evaporation of water only occur at the surface of the burger patty.

How can i model the water transport using "Transport of Diluted Species" physics?

Anyone can help me?


0 Replies Last Post 7 avr. 2018, 09:24 UTC−4
COMSOL Moderator

Hello Tan Mei Yi

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