Analysis of yield while cooking beefburger patties using far infrared radiation

Journal of Food Engineering

Volumn 51, Issue 1, 2002, Pages 3-11

  Sheridan, P S ^a   Shilton, N C ^b  

^a Ireland   (Ireland)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

CAPILLARITY; EVAPORATION; INFRARED RADIATION; MASS TRANSFER; MOISTURE; OILS AND FATS;

BEEFBURGER PATTIES;

MEATS;

EID: 0036131618     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(01)00029-2     Document Type: Article

References (12)

1. Temperature cooking and degree of doneness affect sensory, chemical and physical properties of beef patties fat level, high
2. Modelling of a batch deep-frying process for Tortilla chips
3. Fundamentals of the drying mechanism during air dehydration of foods
4. Modelling the kinetics of water loss during potato frying with a compartmental dynamic model
5. Effects of fat level and source on the chemical, sensory and cooking properties of ground beef patties
6. Quality attributes of ground beef on the retail market
7. Systems of differential equations of heat and mass transfer in capillary-porous bodies
8. An appraisal of mass transfer phenomena in food processing operations
9. Application of far infra-red radiation to cooking of meat products
10. Heat transfer in beef patties during cooking
11. Some aspects on frying of meat products in a forced convection oven