Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10277818 | Journal of Food Engineering | 2012 | 10 Pages |
Abstract
⺠A beef roasting model was used to predict the behavior of cooking times and weight losses. ⺠A multi-objective optimization to minimize both quantities was performed, depending on oven temperature and time. ⺠A compromise situation was found, since no operative condition lead to a simultaneous minimization of both quantities. ⺠Lower energy consumption for roasting was required using low oven temperature.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Sandro M. Goñi, Viviana O. Salvadori,