Transport Phenomena During Double-Sided Cooking of Meat Patties

ZORRILLA, SE; WICHCHUKIT, S; SINGH, RP

Transport Phenomena in Food Processing

CRC Press

Lugar: Boca Raton; Año: 2002; p. 295 - 308

Double-sided contact cooking is one of the commonly used methods for cooking hamburger patties in foodservice establishments. Mathematical models to predict temperature profiles inside hamburger patties during cooking may contribute to a better understanding of the process, assist in developing appropriate methods to measure the internal temperature, or help to control and optimize the cooking process. In this chapter, mathematical modeling of the hamburger cooking process based on heat transfer in the solid by conduction involving moving boundaries is discussed. The main sources of thermal properties of ground beef products during cooking conditions are reviewed. Particularly, information related to the contact heat transfer coefficient is considered. Experimental data obtained during double-sided contact cooking of hamburger patties calculated from grill plate temperatures, patty surface temperatures, and heat flux values are shown. The influence of the gap thickness between plates, the temperature plate, and the surface characteristics of the top and bottom plates on the coefficient values was discussed. Simulation based on the numerical solution of the mathematical model and experimental validation are also discussed.