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OPTIMAL ROASTING
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.tb00025.x
Subject(s) - roasting , process (computing) , mathematics , topology optimization , optimization problem , process engineering , mathematical optimization , computer science , materials science , thermodynamics , metallurgy , physics , engineering , finite element method , operating system
In this paper we discuss the application of numerical optimization techniques to the process of roasting, which essentially is heat treating meat under a variety of ambient temperature conditions. the doneness of roast, as measured by the distribution of maximum temperatures achieved through the meat, is taken to be the objective for optimization, using cooking temperatures and times as the process variables. Cooking beef roasts of varying weights and shapes are the examples considered. Additional considerations for optimization, such as minimum cooking time and energy used, have also been considered. Direct search methods were found to be most suited for objective functions with a highly varied topology, as were encountered in this problem. the optimal results, compared with the conventional cooking recommendations, show that superior heat treatment can be effected by using numerical modeling and optimization techniques.