https://doi.org/10.1140/epjp/s13360-020-00311-0
Regular Article
A mathematical model for meat cooking
1
University of Florida, Gainesville, FL, USA
2
University of Arizona, Tucson, AZ, USA
3
James Madison University, Harrisonburg, VA, USA
4
Wheaton College, Wheaton, IL, USA
* e-mail: alhajjhy@jmu.edu
Received:
25
February
2020
Accepted:
3
March
2020
Published online:
23
March
2020
We present an accurate two-dimensional mathematical model for steak cooking based on Flory–Rehner theory. The model treats meat as a poroelastic medium saturated with fluid. Heat from cooking induces protein matrix deformation and moisture loss, leading to shrinkage. Numerical simulations indicate good agreement with experimental data. Moreover, this work presents a new and computationally non-expensive method to account for shrinkage.
© Società Italiana di Fisica and Springer-Verlag GmbH Germany, part of Springer Nature, 2020
