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The mechanisms controlling heat and mass transfer on frying of beetburgers. I. The influence of the composition and comminution of meat raw material

Kovácsné Oroszvári, Bea LU ; Sjöholm, Ingegerd LU and Tornberg, Eva LU (2005) In Journal of Food Engineering 67(4). p.499-506
Abstract
Heat and mass transfer in minced meat patties (D = 100 mm, H = 10 mm) were studied during frying from the frozen state (-20 degreesC) to a Centre temperature of 72 degreesC in a double-sided pan fryer. The chemical composition of the meat raw material was varied to study the effect of the water, fat and connective tissue content and the water-protein ratio on the mass transfer (total loss. fat and water losses, shrinkage of the fried patties) and the heat transfer, by recording the time-temperature course at the Centre and 2 rum below the surface. The higher initial water content in the meat patties contributed to a faster thawing time in both the core and 2 min below the surface of the hamburger. The results showed that the higher the... (More)
Heat and mass transfer in minced meat patties (D = 100 mm, H = 10 mm) were studied during frying from the frozen state (-20 degreesC) to a Centre temperature of 72 degreesC in a double-sided pan fryer. The chemical composition of the meat raw material was varied to study the effect of the water, fat and connective tissue content and the water-protein ratio on the mass transfer (total loss. fat and water losses, shrinkage of the fried patties) and the heat transfer, by recording the time-temperature course at the Centre and 2 rum below the surface. The higher initial water content in the meat patties contributed to a faster thawing time in both the core and 2 min below the surface of the hamburger. The results showed that the higher the shrinkage in diameter of the meat patties. the more fat and total losses, which in turn was related to the amount of connective tissue. This investigation suggests that water and fat losses influence heat transfer and they should be separated. The latter influences mainly the heat transfer in the central core of the thawed beefburgers, whereas in the neighbourhood of crust formation at the surface of the burger. water evaporation losses mainly prolong the frying time. The degree of comminution had no significant effect on the heat and mass transfer. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Heat and mass transfer, Fat and water loss, Frying time, Beefburger, Connective tissue content
in
Journal of Food Engineering
volume
67
issue
4
pages
499 - 506
publisher
Elsevier
external identifiers
  • wos:000226561900017
  • scopus:9944230916
ISSN
0260-8774
DOI
10.1016/j.jfoodeng.2004.05.017
language
English
LU publication?
yes
id
5849f55e-0c76-4b3e-8d5d-9c3875347450 (old id 152085)
date added to LUP
2007-07-19 09:23:48
date last changed
2017-08-20 04:29:31
@article{5849f55e-0c76-4b3e-8d5d-9c3875347450,
  abstract     = {Heat and mass transfer in minced meat patties (D = 100 mm, H = 10 mm) were studied during frying from the frozen state (-20 degreesC) to a Centre temperature of 72 degreesC in a double-sided pan fryer. The chemical composition of the meat raw material was varied to study the effect of the water, fat and connective tissue content and the water-protein ratio on the mass transfer (total loss. fat and water losses, shrinkage of the fried patties) and the heat transfer, by recording the time-temperature course at the Centre and 2 rum below the surface. The higher initial water content in the meat patties contributed to a faster thawing time in both the core and 2 min below the surface of the hamburger. The results showed that the higher the shrinkage in diameter of the meat patties. the more fat and total losses, which in turn was related to the amount of connective tissue. This investigation suggests that water and fat losses influence heat transfer and they should be separated. The latter influences mainly the heat transfer in the central core of the thawed beefburgers, whereas in the neighbourhood of crust formation at the surface of the burger. water evaporation losses mainly prolong the frying time. The degree of comminution had no significant effect on the heat and mass transfer.},
  author       = {Kovácsné Oroszvári, Bea and Sjöholm, Ingegerd and Tornberg, Eva},
  issn         = {0260-8774},
  keyword      = {Heat and mass transfer,Fat and water loss,Frying time,Beefburger,Connective tissue content},
  language     = {eng},
  number       = {4},
  pages        = {499--506},
  publisher    = {Elsevier},
  series       = {Journal of Food Engineering},
  title        = {The mechanisms controlling heat and mass transfer on frying of beetburgers. I. The influence of the composition and comminution of meat raw material},
  url          = {http://dx.doi.org/10.1016/j.jfoodeng.2004.05.017},
  volume       = {67},
  year         = {2005},
}