Simulation of Cooking Cylindrical Beef Roasts

Authors: Obuz E.; Powell T.H.; Dikeman M.E.

Source: Lebensmittel-Wissenschaft und-Technologie, Volume 35, Number 8, December 2002 , pp. 637-644(8)

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Abstract:

A mathematical model was developed to predict temperature and mass transfer of cylindrical beef roasts cooked in a forced-air-convection oven. The finite difference method was used to solve the simultaneous heat and mass transfer equations. Dynamic transport properties were estimated during the cooking process. The model was tested using beef semitendinosus muscles. No difference (P>0.05) occurred between the predicted and observed cooking times. Moisture loss generally was underestimated because of the lack of compensation for dripped moisture loss during cooking. Our model is suitable for predicting cooking times. Copyright 2002 Published by Elsevier Science Ltd.

Keywords: modeling; beef roast; cooking; heat transfer

Language: English

Document Type: Research article

DOI: http://dx.doi.org/10.1006/fstl.2002.0940

Affiliations: Department of Animal Sciences and Industry, Kansas State University, Weber Hall, Manhattan, KS, 66506-0201, (U.S.A.)

Publication date: 2002-12-01