README_en.md

English | 日本語

niku (means meat, in Japanese)

• One-dimensional roast beef simulation ;-)

Requirements

• unix-shell
• python
• numpy
• matplotlib
• imagemagick

sample

To make a good roast beef

• No cooking methods will achieve boundary conditions (temperature of meat surface) higher than 100 degrees C.
  • If the meat surface is dry, it may exceed 100 degrees but you must scorch it.
• It seems good to keep the boundary condition at 70-80 degrees C.
  • In the case of oven cooking, set it to about 120 degrees C (250 F) and cover the meat with foil. The meat surface will be around 70-80 deg C.
• Initial condition is not an important factor. You don't need to care.
• The cooking time is proportional to the square of the thickness. Say, cook two-cm-meat for 10 minutes.

Future work

• non-flat meat (consider shape factor)
• model heat conduction and convection outside the meat (air in the oven cabinet)