Journal of Microwave Power and Electromagnetic Energy (JMPEE)
TITLE	Microwave Meat Roasting [PDF]
AUTHORS	W.E. Nykvist and R.V. Decareau 1976 11 1 3-24
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Abstract Investigation of microwave and conventional heating of cylindrically shaped beef roasts, excluding end heating effects, has led to a better understanding of the microwave and heat transfer phenomena involved. A computer program written to simulate microwave/conventional cooking of cylindrical meat roasts has demonstrated good agreement with limited experimental data. It was found that the cylindrical shape of roasts used in this work gave an advantage to the microwave frequency with deepest penetration, 915 MHz, in both cooking time and final temperature uniformity due to “focusing” of microwave energy at the roast central axis. Widely used 2450 MHz microwave power was shown to be notably inferior to 915 MHz for roasting beef cylinders with diameters greater than 6 cm. While no definite conclusion can be made concerning an optimum cooking method, methods using 300 W at 915 MHz, or the combination of 600 W at 915 MHz for the first 20 min and 300 W at 915 MHz thereafter appear to be superior.