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THE ROAST: NONLINEAR MODELING and SIMULATION
Author(s) -
TOWNSEND M.A.,
GUPTA S.,
PITTS W.H.
Publication year - 1989
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.1989.tb00020.x
Subject(s) - roasting , nonlinear system , variable (mathematics) , process (computing) , property (philosophy) , mathematics , computer science , materials science , mathematical analysis , metallurgy , physics , philosophy , epistemology , quantum mechanics , operating system
Roasting meat is modeled as a nonlinear variable‐property heat transfer. the results are compared with conventional recommendations, and quite a variance is found for roasts which are either long or flat. the effects of initial temperature, aftercooking, and other parameters are evaluated. A companion paper considers optimizing the roasting process for a specified desired doneness profile.