Heat transfer in meat patties during double-sided cooking

Autores
Zorrilla, Susana; Singh, R.P.
Año de publicación
2000
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
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.P.. 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:11336/27768
Acceder
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spelling Heat transfer in meat patties during double-sided cookingZorrilla, SusanaSingh, R.P.https://purl.org/becyt/ford/2.4https://purl.org/becyt/ford/2A 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.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; ArgentinaFil: Singh, R.P.. University of California; Estados UnidosJapanese Society for Food Science and Technology2000-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/27768Zorrilla, Susana; Singh, R.P.; Heat transfer in meat patties during double-sided cooking; Japanese Society for Food Science and Technology; Food Science And Technology Research; 6; 2; 12-2000; 130-1351344-6606CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.3136/fstr.6.130info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:55:29Zoai:ri.conicet.gov.ar:11336/27768instacron: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 11:55:29.838CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Heat transfer in meat patties during double-sided cooking
title Heat transfer in meat patties during double-sided cooking
spellingShingle Heat transfer in meat patties during double-sided cooking
Zorrilla, Susana
title_short Heat transfer in meat patties during double-sided cooking
title_full Heat transfer in meat patties during double-sided cooking
title_fullStr Heat transfer in meat patties during double-sided cooking
title_full_unstemmed Heat transfer in meat patties during double-sided cooking
title_sort Heat transfer in meat patties during double-sided cooking
dc.creator.none.fl_str_mv Zorrilla, Susana
Singh, R.P.
author Zorrilla, Susana
author_facet Zorrilla, Susana
Singh, R.P.
author_role author
author2 Singh, R.P.
author2_role 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 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.
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.P.. University of California; Estados Unidos
description 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.
publishDate 2000
dc.date.none.fl_str_mv 2000-12
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/11336/27768
Zorrilla, Susana; Singh, R.P.; Heat transfer in meat patties during double-sided cooking; Japanese Society for Food Science and Technology; Food Science And Technology Research; 6; 2; 12-2000; 130-135
1344-6606
CONICET Digital
CONICET
url http://hdl.handle.net/11336/27768
identifier_str_mv Zorrilla, Susana; Singh, R.P.; Heat transfer in meat patties during double-sided cooking; Japanese Society for Food Science and Technology; Food Science And Technology Research; 6; 2; 12-2000; 130-135
1344-6606
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.3136/fstr.6.130
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 Japanese Society for Food Science and Technology
publisher.none.fl_str_mv Japanese Society for Food Science and Technology
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
_version_ 1846782258092965888
score 12.982451

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