- #1
gnurf
- 370
- 8
I'm looking for a simple mathematical model that describes how the internal temperature of a piece of meat continues to rise beyond the point at which the external heat source is removed. The model's accuracy needs to be no better than to demonstrate that carryover cooking is a real effect. The simple model I had in mind is three regions: meat center (A), meat outer layer (B), and ambient surroundings (C). Initial conditions at t=0 is (arbitrary) TA=50C, TB=100C, and TC=25C. From there I was thinking about using Newton's Cooling Law from B to A and B to C at as many iterative discrete steps as necessary and ultimately plot the temperature overshoot in the meat's core vs time.
Does this approach make sense?
Does this approach make sense?