Effects of Cooking and Placement Conditions, Heat Capacity of an Oven Plate, and Thickness of Meat Samples upon Change in their Internal Temperatures after Oven Cooking

Abstract

This study investigated the effects of cooking and placement conditions, heat capacity of an oven plate, and thickness of meat samples upon change in their internal temperatures after oven cooking.
In the condition wherein the oven plate was covered after oven cooking, the internal temperature of the samples was maintained at over 75°C. This temperature was maintained for a longer duration than that for the condition wherein the samples were not covered. The heat capacity of the oven plate (weight-to-area ratio) affected the retention time of the central temperature (over 75°C) of the samples. The thickness of the samples had negligible effect on the retention time. The retention time of the central temperature (over 75°C) of the samples was predicted using the improved calculation model. The values of the calculated time were similar to those obtained through actual measurement, which confirmed the validity of the heat transfer model.