Multi-objective optimization of beef roasting

GOÑI, SANDRO M.; SALVADORI, VIVIANA O.

Procedia Food Science

ELSEVIER SCI LTD

Lugar: Amsterdam; Año: 2011 vol. 1 p. 747 - 752

2211-601X

In this work abeef roasting model is used to analyze the behaviour of two significantparameters during roasting: process times and weight losses, as a function ofoven temperature. The cooking model considers conductive heat transfer insidethe sample and take into account both evaporative and dripping losses. Theevaporative losses are considered at the surface of the meat. The drippinglosses are predicted through the internal moisture content variation, which ismodelled as a function of water demand. Such water demand is the differencebetween actual water content and the water holding capacity of beef. For modelsimulation six 3D irregular geometrics models of semitendinosus musclewere used. In all cases constant oven temperature was considered, withoperative limits of 150 and 230ºC. A restriction to the optimization problemwas imposed: the coldest point must reach a minimum temperature of 72ºC. Themodel prediction indicates that an increase in oven temperature leads to adecrease in cooking time and an increase in weight loss. In average, rates ofvariation with oven temperature are -0.3 min/ºC for cooking time, and 0.21%/ºCfor weight loss, which are similar to published experimental results. Becauseof the mentioned behaviour, a compromise situation is encountered, since nooperative condition lead to a minimization of both objectives.