Contact heat transfer coefficient during double-sided cooking of hamburger patties

WICHCHUKIT, S; ZORRILLA, SE; SINGH, RP

JOURNAL OF FOOD PROCESSING AND PRESERVATION

Food & Nutrition Press

Lugar: Trumbull; Año: 2001 vol. 25 p. 207 - 221

0145-8892

Contact heat transfer coefficient values during double-sided contact cooking of hamburger patties were calculated from grill plate temperatures, patty surface temperatures, and heat flux values. The patties were cooked for 130 s using different top and bottom grill plate temperatures (177 ºC, 191 ºC, or 204 ºC) and gap thicknesses between plates (10.0 mm, 10.5 mm, or 11.0 mm). Heat transfer coefficient values obtained were in the range of 250 to 650 W/m2ºC, depending on the cooking conditions. After reaching a maximum value, the coefficient decreased and reached an asymptotic value at the end of the cooking cycle. The maximum heat transfer coefficient values depended on top or bottom grill plates and gap thicknesses between plates. Average heat transfer coefficient values during 80 to 130 s of cooking depended on top or bottom grill plates and set grill temperatures.