Heat Transfer in Meat Patties during Double-Sided Cooking

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著者

    • ZORRILLA Susana E.
    • Department of Biological and Agricultural Engineering, University of California
    • SINGH R. Paul
    • Department of Biological and Agricultural Engineering, University of California

抄録

A simplified mathematical model was developed to predict the temperature profiles during meat patty cooking by double-sided pan-frying. Conduction was considered the main mechanism for heat transfer, and enthalpy formulation was used to avoid the discontinuity problem of the phase change during melting. The energy involved for vaporizing water was considered using appropriate boundary conditions. The model was solved according to a method based on an explicit finite difference approximation and was validated by comparing predicted and experimental temperature profiles obtained at 163°C and 204°C at the bottom platen and 177°C and 221°C at the top platen, respectively. The experimental and predicted data were in good agreement. The model was used to examine the sensitivity of patty cooking to different process conditions.

収録刊行物

  • Food science and technology research

    Food science and technology research 6(2), 130-135, 2000-05-01

    公益社団法人 日本食品科学工学会

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被引用文献:  1件中 1-1件 を表示

各種コード

  • NII論文ID(NAID)
    10013008241
  • NII書誌ID(NCID)
    AA11320122
  • 本文言語コード
    ENG
  • 資料種別
    ART
  • ISSN
    13446606
  • データ提供元
    CJP書誌  CJP引用  J-STAGE 
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