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The mechanisms controlling heat and mass transfer on frying of beefburgers. III. Mass transfer evolution during frying

Kovácsné Oroszvári, Bea LU ; Bayod, Elena LU ; Sjöholm, Ingegerd LU and Tornberg, Eva LU (2006) In Journal of Food Engineering 76(2). p.169-178
Abstract
The effects of five different meat raw materials used for making beefburgers on the evolution of mass transfer (total, water and fat losses), patty diameter shrinkage and porosity were studied during frying from the frozen state (-20 degrees C) to a centre temperature of 72 degrees C in a double-sided pan fryer. The normalised water losses increased linearly with increasing average temperature at a degree of 0.4% degrees C-1 during cooking, which suggests that the availability of water is not a restricting factor. The fat content governs both the amount and the initial time of the fat release during frying. Apart from the fattiest beefburger, having a shrinkage of 22%, the shrinkage increased linearly from 0 to 10-12% for all types of... (More)
The effects of five different meat raw materials used for making beefburgers on the evolution of mass transfer (total, water and fat losses), patty diameter shrinkage and porosity were studied during frying from the frozen state (-20 degrees C) to a centre temperature of 72 degrees C in a double-sided pan fryer. The normalised water losses increased linearly with increasing average temperature at a degree of 0.4% degrees C-1 during cooking, which suggests that the availability of water is not a restricting factor. The fat content governs both the amount and the initial time of the fat release during frying. Apart from the fattiest beefburger, having a shrinkage of 22%, the shrinkage increased linearly from 0 to 10-12% for all types of meats during the frying. High porosity with a maximum value of about 35% was achieved in the heat treated burgers and was especially evident after crust formation and with high water and fat losses. As a result of the thermal denaturation and contraction of the meat proteins, a flow of water and fat is created moving towards the centre of the patty, which in turn speeds up the heat transfer. The water and fat drip leaves the patty through the circumference of the burger. (c) 2005 Elsevier Ltd. All rights reserved. (Less)
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author
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organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
beefburger, mass and heat transfer, frying, contraction, porosity
in
Journal of Food Engineering
volume
76
issue
2
pages
169 - 178
publisher
Elsevier
external identifiers
  • wos:000237149900008
  • scopus:33645215805
ISSN
0260-8774
DOI
10.1016/j.jfoodeng.2005.05.018
language
English
LU publication?
yes
id
6b5ab7ee-077b-4641-930a-54d4b1f66fbd (old id 410409)
date added to LUP
2016-04-01 16:02:15
date last changed
2020-03-11 05:28:16
@article{6b5ab7ee-077b-4641-930a-54d4b1f66fbd,
  abstract     = {The effects of five different meat raw materials used for making beefburgers on the evolution of mass transfer (total, water and fat losses), patty diameter shrinkage and porosity were studied during frying from the frozen state (-20 degrees C) to a centre temperature of 72 degrees C in a double-sided pan fryer. The normalised water losses increased linearly with increasing average temperature at a degree of 0.4% degrees C-1 during cooking, which suggests that the availability of water is not a restricting factor. The fat content governs both the amount and the initial time of the fat release during frying. Apart from the fattiest beefburger, having a shrinkage of 22%, the shrinkage increased linearly from 0 to 10-12% for all types of meats during the frying. High porosity with a maximum value of about 35% was achieved in the heat treated burgers and was especially evident after crust formation and with high water and fat losses. As a result of the thermal denaturation and contraction of the meat proteins, a flow of water and fat is created moving towards the centre of the patty, which in turn speeds up the heat transfer. The water and fat drip leaves the patty through the circumference of the burger. (c) 2005 Elsevier Ltd. All rights reserved.},
  author       = {Kovácsné Oroszvári, Bea and Bayod, Elena and Sjöholm, Ingegerd and Tornberg, Eva},
  issn         = {0260-8774},
  language     = {eng},
  number       = {2},
  pages        = {169--178},
  publisher    = {Elsevier},
  series       = {Journal of Food Engineering},
  title        = {The mechanisms controlling heat and mass transfer on frying of beefburgers. III. Mass transfer evolution during frying},
  url          = {http://dx.doi.org/10.1016/j.jfoodeng.2005.05.018},
  doi          = {10.1016/j.jfoodeng.2005.05.018},
  volume       = {76},
  year         = {2006},
}