Microwave Meat Roasting - A Computer Analysis for Cylindrical Roasts.

摘要

A computer analysis of microwave meat roasting for cylindrically shaped roasts is described in detail. Previous research has shown this computer program achieves good agreement with experimental data. This report describes the derivation of all heat transfer equations, assumptions and approximations used, the numerical procedure used, and the means of incorporation of meat properties from references. The function and operation of all elements of the program are described, as well as the definition and format of all input parameters and their use in achieving considerable versatility. A variation of the program is included which provides for sequential three-dimensional time-temperature plots. (Author)