Simulation of the temperature of a meat loaf during the cooking process

Abstract

A mathematical model of heat and mass transfer in the cooking of a meat loaf has been derived in order to simulate the changing temperature profile in the product. The model is a further development of the authors' earlier work. The loaf was considered as comprising two parts, the crust and the crumb, because of their different physical properties. Heat transfer coefficients have been calculated from the amount of energy supplied under different air conditions. Weight losses were monitored and, from these, mass transfer rate curves were drawn. Mechanisms for mass transfer in this type of product are discussed.