Predictive modeling of contact-heating process for cooking a hamburger patty

被引：55

作者：

Pan, Z

Singh, RP ^{[1
]}

Rumsey, TR

机构：

[1] Univ Calif Davis, Dept Biol & Agr Engn, Davis, CA 95616 USA

[2] Archer Daniels Midland Co, JRR Res Ctr, Decatur, IL 62521 USA

来源：

JOURNAL OF FOOD ENGINEERING | 2000年 / 46卷 / 01期

关键词：

D O I：

10.1016/S0260-8774(00)00063-7

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

A predictive model of contact-hating process for cooking a hamburger patty was developed using variable heating temperatures and thermal properties. The model was validated with experimental data obtained from cooking hamburger patties with a clam-shell grill. The predicted patty center temperature profiles agreed well with the experimental data. A sensitivity analysis was conducted to analyze the effects of process conditions on cooking of hamburger patties. Grill heating temperature, heat transfer coefficient, and patty thickness were determined to be the major factors in influencing the patty center temperature profiles. (C) 2000 Elsevier Science Ltd. All rights reserved.

引用

页码：9 / 19

页数：11

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