Prediction of cooking times and weight losses during meat roasting

Journal of Food Engineering

Volumn 100, Issue 1, 2010, Pages 1-11

  Goñi, Sandro M ^a,b,c   Salvadori, Viviana O ^a,c  

^a CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

^b UNQ   (Argentina)

^c UNIVERSIDAD NACIONAL DE LA PLATA   (Argentina)

Author keywords

Dripping loss; Evaporative loss; Meat cooking; Simulation

Indexed keywords

COOKING TIME; DRIPPING LOSS; EVAPORATIVE LOSS; FOURIER'S LAW; GENERAL INFORMATION; IRREGULAR GEOMETRIES; MAIN PROCESS; MODEL ACCURACY; MODEL PREDICTION; MOISTURE CONTENTS; RELATIVE ERRORS; SEMITENDINOSUS MUSCLES; SIMULATION; SIMULATION DOMAIN; WATER DEMAND; WATER HOLDING CAPACITY; WEIGHT LOSS;

CALCINATION; FORECASTING; MEATS; OVENS; STOVES; WATER CONTENT;

FINITE ELEMENT METHOD;

EID: 77955709541     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.03.016     Document Type: Article

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