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Permeability and mass transfer as a function of the cooking temperature during the frying of beefburgers

Oroszvari, B K ; Sofia Rocha, C ; Sjöholm, Ingegerd LU and Tornberg, Eva LU (2006) In Journal of Food Engineering 74(1). p.1-12
Abstract
Intrinsic permeability of water in beefburgers made of different meat raw materials cooked at 50 degrees C, 60 degrees C, 70 degrees C and 80 'C was measured using an air-driven pressure cell, and it was found to be in the range of 6.8 x 10(-18) m(2) to 1.6 x 10(-16) m(2) for the temperature ranging from 50 degrees C to 80 degrees C. The highest permeability value was found in beefburgers prepared from the lean meat cooked at 60 degrees C. As a complementary method, permeability was also determined by centrifugation. Permeability of water upon centrifugation varied from 1.2 x 10(-17) to 1.9 x 10-16 m(2) for temperature ranging from 50 degrees C to 80 'C. Due to the agreement between the intrinsic permeability and the permeability upon... (More)
Intrinsic permeability of water in beefburgers made of different meat raw materials cooked at 50 degrees C, 60 degrees C, 70 degrees C and 80 'C was measured using an air-driven pressure cell, and it was found to be in the range of 6.8 x 10(-18) m(2) to 1.6 x 10(-16) m(2) for the temperature ranging from 50 degrees C to 80 degrees C. The highest permeability value was found in beefburgers prepared from the lean meat cooked at 60 degrees C. As a complementary method, permeability was also determined by centrifugation. Permeability of water upon centrifugation varied from 1.2 x 10(-17) to 1.9 x 10-16 m(2) for temperature ranging from 50 degrees C to 80 'C. Due to the agreement between the intrinsic permeability and the permeability upon centrifugation, the permeability of fat of the meat patties was determined by the centrifugation method. The permeability of fat on centrifugation varied from 8.4 x 10(-17) to 5.1 x 10(-15) m(2) for the temperature ranging from 50 degrees C to 80 'C with the highest value at 60 degrees C and was always higher than that of water, regardless the temperature applied. The structural changes in the beefburgers caused by the heat treatment were visualised with light micrographs. The meat network porosity calculated by image analysis from these micrographs was well-correlated to the permeability. (c) 2005 Elsevier Ltd. All rights reserved. (Less)
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author
; ; and
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
heat and mass transfer, fat and water loss, permeability, beefburger
in
Journal of Food Engineering
volume
74
issue
1
pages
1 - 12
publisher
Elsevier
external identifiers
  • wos:000234119900001
  • scopus:27844441230
ISSN
0260-8774
DOI
10.1016/j.jfoodeng.2005.02.024
language
English
LU publication?
yes
id
bd8c18f0-ad2a-4c71-aca5-5fe1e0afc282 (old id 421660)
date added to LUP
2016-04-01 16:17:10
date last changed
2020-02-12 07:26:42
@article{bd8c18f0-ad2a-4c71-aca5-5fe1e0afc282,
  abstract     = {Intrinsic permeability of water in beefburgers made of different meat raw materials cooked at 50 degrees C, 60 degrees C, 70 degrees C and 80 'C was measured using an air-driven pressure cell, and it was found to be in the range of 6.8 x 10(-18) m(2) to 1.6 x 10(-16) m(2) for the temperature ranging from 50 degrees C to 80 degrees C. The highest permeability value was found in beefburgers prepared from the lean meat cooked at 60 degrees C. As a complementary method, permeability was also determined by centrifugation. Permeability of water upon centrifugation varied from 1.2 x 10(-17) to 1.9 x 10-16 m(2) for temperature ranging from 50 degrees C to 80 'C. Due to the agreement between the intrinsic permeability and the permeability upon centrifugation, the permeability of fat of the meat patties was determined by the centrifugation method. The permeability of fat on centrifugation varied from 8.4 x 10(-17) to 5.1 x 10(-15) m(2) for the temperature ranging from 50 degrees C to 80 'C with the highest value at 60 degrees C and was always higher than that of water, regardless the temperature applied. The structural changes in the beefburgers caused by the heat treatment were visualised with light micrographs. The meat network porosity calculated by image analysis from these micrographs was well-correlated to the permeability. (c) 2005 Elsevier Ltd. All rights reserved.},
  author       = {Oroszvari, B K and Sofia Rocha, C and Sjöholm, Ingegerd and Tornberg, Eva},
  issn         = {0260-8774},
  language     = {eng},
  number       = {1},
  pages        = {1--12},
  publisher    = {Elsevier},
  series       = {Journal of Food Engineering},
  title        = {Permeability and mass transfer as a function of the cooking temperature during the frying of beefburgers},
  url          = {http://dx.doi.org/10.1016/j.jfoodeng.2005.02.024},
  doi          = {10.1016/j.jfoodeng.2005.02.024},
  volume       = {74},
  year         = {2006},
}