Abstract            Volume:7  Issue-1  Year-2019         Original Research Articles

Online ISSN : 2347 - 3215 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcret@gmail.com

Heat transfer is estimated during the roasting of meat in microwave. The numerical expression is developed of heat transfer to obtain the desired product, texture, colour and flavour. The conduction process is done in the roasting meat slab. The heat transfer parameters such as thermal conductivity, heat transfer co - efficient of meat slab, surrounding temperature inside the micro oven, desired the processing parameter of meat slab. The temperature measurement devices are already in microwave heating. Hence, the numerical solution for conduction heat transfer equation results in useful method to predict the microwave heating capacity. The simultaneous heat and mass transfers within the microwave equipment. The conduction process of carrying medium is meat slab and their relationship with physical, chemical and biochemical changes are involved. Heat transport in the product will occur through radiation from oven base and forced convection movement of hot moist air flows over the product. Water evaporation will occur through the evaporation from the product to the air. The original characteristics of the product the heat transfer mechanism is finalized and obtained the final product. The result showed that the product temperature is increased and its moisture content will decrease during the roasting process.

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