Pemodelan Matematika untuk Memasak Daging Sapi

Abstract

Cooking meat involves heat transfer, tissue structure changes, and fluid movement. This study presents a mathematical model using a poroelastic medium to simulate the beef cooking process. The model incorporates temperature distribution, fluid flow, porosity changes, and swelling pressure due to heating. The model equations are derived from the principles of mass conservation, momentum balance, and energy conservation. The model is solved numerically using a two-dimensional finite difference method over a 15 cm × 7 cm domain at an initial temperature of 25°C for 60 minutes, showing gradual heat diffusion into the meat as illustrated by temperature distribution heatmaps. The results demonstrate the model's ability to represent temperature distribution and shrinkage within the meat during roasting.