Abstract
The effects on the internal temperature of meat and poultry after oven heating (remaining heat) , of the oven heating conditions, of the kind of placement medium, and of the presence of a cover were investigated by actual measurements. The time for maintaining a temperature of over 75°C due to the remaining heat was also predicted by a numerical analysis using a simplified heat transfer model. No marked difference was apparent in the three kinds of placement medium (stainless steel, wood or gotoku) which had different thermophysical properties. This was due to the small contact area between the medium and the oven plate. The effect of a cover was strong in retaining the remaining heat. The time predicted by the simplified numerical model for maintaining over 75°C of internal temperature in the meat was similar to that of the actual measurements, confirming the validity of the heat transfer model.
