Heat transfer in double-sided cooking of meat patties considering two-dimensional geometry and radial shrinkage

ZORRILLA, SE; SINGH, RP

JOURNAL OF FOOD ENGINEERING

Elsevier

Lugar: Exeter; Año: 2003 vol. 57 p. 57 - 65

0260-8774

A mathematical model considering a two-dimensional (2-D) cylindrical geometry, radial shrinkage, and thermal properties changing with temperature, was developed to predict temperature profiles in meat patties during double-sided cooking. The hamburger patty was assumed to be initially frozen; therefore, the approach of enthalpy formulation was used. A moving interface separating two regions when the water vaporization temperature is reached and a third type boundary condition at the patty surface considering a contact heat transfer coefficient were assumed in the radial direction. Furthermore, a third type boundary condition considering a combined heat transfer coefficient for radiation and convection and the symmetry condition in the center were assumed in the radial direction. The model was solved according to a method based on an explicit finite difference approximation and was compared with the results obtained by a one-dimensional (1-D) model. The results showed no significant difference when a cylindrical geometry or radial shrinkage was considered to predict the temperature at the geometric center of a patty under normal conditions of hamburger cooking. However, the 2-D model provides a description of temperature in regions close to the circumferential edge of the patty, which is not possible with the 1-D model.