APL program for evaluation of heat processes for spherical foods

The present program solves the heat transfer equations for sphericalfoods by a numerical procedure that uses the Crank–Nicolsonmethod. The program is implemented for conditions with as fewrestrictions as possible to enhance versatility. The resultsagree with the analytical solutions for two particular casesof boundary conditions. The program also computes the thermaleffect in the foodstuff from the temperature data obtained bythe numerical program.