Contact heat transfer coefficient during double-sided cooking of hamburger patties

Autores
Wichchukit, S.; Zorrilla, Susana; Singh, R.
Año de publicación
2001
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Contact heat transfer coefficient values during double-sided contact cooking of hamburger patties were calculated from grill plate temperatures, patty surface temperatures, and heat flux values. The patties were cooked for 130 s using different top and bottom grill plate temperatures (171C, 191C, or 204C) and gap thicknesses between plates (10.0 mm, 10.5 mm, or 11.0 mm). Heat transfer coefficient values obtained were in the range of 250 to 650 W/m2C, depending on the cooking conditions. After reaching a maximum value, the coefficient decreased and reached an asymptotic value at the end of the cooking cycle. The maximum heat transfer coefficient values depended on top or bottom grill plates and gap thicknesses between plates. Average heat transfer coefficient values during 80 to 130 s of cooking depended on top or bottom grill plates and set grill temperatures.
Fil: Wichchukit, S.. University of California; Estados Unidos
Fil: Zorrilla, Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Singh, R.. University of California; Estados Unidos
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/30061
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Contact heat transfer coefficient during double-sided cooking of hamburger pattiesWichchukit, S.Zorrilla, SusanaSingh, R.https://purl.org/becyt/ford/2.4https://purl.org/becyt/ford/2Contact heat transfer coefficient values during double-sided contact cooking of hamburger patties were calculated from grill plate temperatures, patty surface temperatures, and heat flux values. The patties were cooked for 130 s using different top and bottom grill plate temperatures (171C, 191C, or 204C) and gap thicknesses between plates (10.0 mm, 10.5 mm, or 11.0 mm). Heat transfer coefficient values obtained were in the range of 250 to 650 W/m2C, depending on the cooking conditions. After reaching a maximum value, the coefficient decreased and reached an asymptotic value at the end of the cooking cycle. The maximum heat transfer coefficient values depended on top or bottom grill plates and gap thicknesses between plates. Average heat transfer coefficient values during 80 to 130 s of cooking depended on top or bottom grill plates and set grill temperatures.Fil: Wichchukit, S.. University of California; Estados UnidosFil: Zorrilla, Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaFil: Singh, R.. University of California; Estados UnidosWiley Blackwell Publishing, Inc2001-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/30061Wichchukit, S.; Zorrilla, Susana; Singh, R.; Contact heat transfer coefficient during double-sided cooking of hamburger patties; Wiley Blackwell Publishing, Inc; Journal Of Food Processing And Preservation; 25; 3; 12-2001; 207-2210145-8892CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1111/j.1745-4549.2001.tb00455.xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T12:04:39Zoai:ri.conicet.gov.ar:11336/30061instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-22 12:04:39.544CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Contact heat transfer coefficient during double-sided cooking of hamburger patties
title Contact heat transfer coefficient during double-sided cooking of hamburger patties
spellingShingle Contact heat transfer coefficient during double-sided cooking of hamburger patties
Wichchukit, S.
title_short Contact heat transfer coefficient during double-sided cooking of hamburger patties
title_full Contact heat transfer coefficient during double-sided cooking of hamburger patties
title_fullStr Contact heat transfer coefficient during double-sided cooking of hamburger patties
title_full_unstemmed Contact heat transfer coefficient during double-sided cooking of hamburger patties
title_sort Contact heat transfer coefficient during double-sided cooking of hamburger patties
dc.creator.none.fl_str_mv Wichchukit, S.
Zorrilla, Susana
Singh, R.
author Wichchukit, S.
author_facet Wichchukit, S.
Zorrilla, Susana
Singh, R.
author_role author
author2 Zorrilla, Susana
Singh, R.
author2_role author
author
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.4
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Contact heat transfer coefficient values during double-sided contact cooking of hamburger patties were calculated from grill plate temperatures, patty surface temperatures, and heat flux values. The patties were cooked for 130 s using different top and bottom grill plate temperatures (171C, 191C, or 204C) and gap thicknesses between plates (10.0 mm, 10.5 mm, or 11.0 mm). Heat transfer coefficient values obtained were in the range of 250 to 650 W/m2C, depending on the cooking conditions. After reaching a maximum value, the coefficient decreased and reached an asymptotic value at the end of the cooking cycle. The maximum heat transfer coefficient values depended on top or bottom grill plates and gap thicknesses between plates. Average heat transfer coefficient values during 80 to 130 s of cooking depended on top or bottom grill plates and set grill temperatures.
Fil: Wichchukit, S.. University of California; Estados Unidos
Fil: Zorrilla, Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Singh, R.. University of California; Estados Unidos
description Contact heat transfer coefficient values during double-sided contact cooking of hamburger patties were calculated from grill plate temperatures, patty surface temperatures, and heat flux values. The patties were cooked for 130 s using different top and bottom grill plate temperatures (171C, 191C, or 204C) and gap thicknesses between plates (10.0 mm, 10.5 mm, or 11.0 mm). Heat transfer coefficient values obtained were in the range of 250 to 650 W/m2C, depending on the cooking conditions. After reaching a maximum value, the coefficient decreased and reached an asymptotic value at the end of the cooking cycle. The maximum heat transfer coefficient values depended on top or bottom grill plates and gap thicknesses between plates. Average heat transfer coefficient values during 80 to 130 s of cooking depended on top or bottom grill plates and set grill temperatures.
publishDate 2001
dc.date.none.fl_str_mv 2001-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/30061
Wichchukit, S.; Zorrilla, Susana; Singh, R.; Contact heat transfer coefficient during double-sided cooking of hamburger patties; Wiley Blackwell Publishing, Inc; Journal Of Food Processing And Preservation; 25; 3; 12-2001; 207-221
0145-8892
CONICET Digital
CONICET
url http://hdl.handle.net/11336/30061
identifier_str_mv Wichchukit, S.; Zorrilla, Susana; Singh, R.; Contact heat transfer coefficient during double-sided cooking of hamburger patties; Wiley Blackwell Publishing, Inc; Journal Of Food Processing And Preservation; 25; 3; 12-2001; 207-221
0145-8892
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1111/j.1745-4549.2001.tb00455.x
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.982451

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