Development of the visualization tool for supporting the optimal cooking

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During meat or fish meat cooking, physical and chemical changes occur, that is, moisture transfer, water evaporation, the denaturation of protein, the decomposition of umami components, and so on. Thus, because this process is very complicated, it is difficult to set up the optimal cooking conditions. In this investigation we described quantitatively these phenomena which occur during cooking, in order to support the optimal cooking conditions. And we also developed the methods to visualize the results obtained by computer simulation by using commercial software. Roast beef and grilling fish were dealt with as cooking process. In the case of roast beef cooking, prediction and visualization of protein and umami ingredients were performed, based on reaction kinetics. And in the case of grilling of fish, protein denaturation and browning reaction were described quantitatively, and they were correlated with the surface temperature of fish.