Continuous Roasting Thermal and Quality Model
A transient conduction model for spherical food particles in forced-convection ovens, calculating core temperature, surface temperature, pathogen lethality, and browning kinetics.
📖 Need the theory? Read the methodology, assumptions, and equations in the full reference guide.
1. Define Input Parameters
2. Engineering Output
Biot Number (Bi)
- dimensionless
- dimensionless
Fourier Number (tau)
- dimensionless
- dimensionless
Core Temperature (Tc)
- °C
- °C
Surface Temperature (Ts)
- °C
- °C
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Download Offline Excel CalculationContext & Assumptions
This model utilizes the one-term transient conduction approximation to predict the thermal evolution of spherical particles during industrial roasting. By integrating core and surface temperatures over time, it provides a quantitative basis for evaluating pathogen reduction and Maillard browning development.
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