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dc.contributor.author
Zorrilla, Susana
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dc.contributor.author
Singh, R.P.
dc.date.available
2017-11-07T19:20:44Z
dc.date.issued
2000-12
dc.identifier.citation
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
dc.identifier.issn
1344-6606
dc.identifier.uri
http://hdl.handle.net/11336/27768
dc.description.abstract
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.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Japanese Society for Food Science and Technology
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject.classification
Otras Ingeniería Química
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dc.subject.classification
Ingeniería Química
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dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
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dc.title
Heat transfer in meat patties during double-sided cooking
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2017-11-03T20:26:54Z
dc.journal.volume
6
dc.journal.number
2
dc.journal.pagination
130-135
dc.journal.pais
Japón
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dc.journal.ciudad
Tokio
dc.description.fil
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
dc.description.fil
Fil: Singh, R.P.. University of California; Estados Unidos
dc.journal.title
Food Science And Technology Research
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.3136/fstr.6.130
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