Simulation of the temperature of a meat loaf during the cooking process

Holtz, E. von; Skjöldebrand, Christina

doi:10.1016/0260-8774(86)90011-7

Cited by 13 publications

(12 citation statements)

References 3 publications

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“…Similar results of underprediction were reported for surface nodes with the finite difference method and integral transformation models of Dagerskog (1979a,b) during double-sided pan-frying of meat patties. On the contrary, Holtz and Skjöldebrand (1986) using the FDM, reported better agreement at the surface than at the center during oven roasting of meat balls. However, the model markedly underpredicted the experimental center temperature profile.…”

Section: Frying Without Turn-overmentioning

confidence: 90%

“…Our results appear to be in closer agreement than the aforementioned models, although model prediction adequacy measures were not reported or expressed previously. Dagerskog (1979b) and Holtz and Skjöldebrand (1986) reported maximum discrepancies between observed and predicted temperatures of 15 and 17ЊC, during double-sided pan-frying and oven roasting of meat patties, respectively. This may be related to the step changes in both pan surface temperature and thermal properties (Dagerskog, 1979b), and surface temperature simplification using linear regression (Holtz and Skjöldebrand, 1986).…”

Section: Frying Without Turn-overmentioning

confidence: 99%

“…Dagerskog (1979b) and Holtz and Skjöldebrand (1986) reported maximum discrepancies between observed and predicted temperatures of 15 and 17ЊC, during double-sided pan-frying and oven roasting of meat patties, respectively. This may be related to the step changes in both pan surface temperature and thermal properties (Dagerskog, 1979b), and surface temperature simplification using linear regression (Holtz and Skjöldebrand, 1986). Housova and Topinka (1985) also noted that contact heat transfer coefficient value did not remain constant during contact frying, but was influenced by degrees of deformation and shrinkage, degrees of juice release, fat melting and moisture evaporation.…”

Section: Frying Without Turn-overmentioning

confidence: 99%

“…An internal temperature of 71.1ЊC is required to be labelled ''fully cooked '' or ''ready-to-eat'' according to USDA (1973) and Yi and Chen (1987). Published studies on heat and mass transfer modeling of meat patties has only been reported for convection oven cooking (Holtz and Skjöldebrand, 1986) and double-sided pan-frying (Dagerskog, 1979a,b;Housova and Topinka, 1985) processes. Dagerskog (1979a) reported relationships for density, thermal conductivity and specific heat capacity as functions of meat patty temperature, moisture and fat contents.…”

Section: Introductionmentioning

confidence: 99%

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Finite Element Modeling of Heat Transfer in Meat Patties During Single‐sided Pan‐frying

Ikediala

Correia

Fenton

et al. 1996

Journal of Food Science

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Our objectives were to mathematically model heat transfer in meat patties during single-sided pan-frying without and with turn-over, using the finite element method. Moisture loss rate was determined and included in the model to account for evaporation loss. The model was validated by comparing predicted and experimental temperature profiles monitored at three axial positions during pan-frying (one side and turn-over) at 140 and 180ЊC. Moisture loss rate, cooking time, and crust formation were functions of pan temperature and/or turn-over frequency and time. The least cooked point, predicted at the periphery of the top surface (no turnover) and midplane (one turn-over), required 20 and 10 min, respectively, to be cooked well-done at 160ЊC. Turning-over more than once slightly decreased frying time, but may not produce crusted surface.

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Section: Frying Without Turn-overmentioning

confidence: 90%

Section: Frying Without Turn-overmentioning

confidence: 99%

Section: Frying Without Turn-overmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Finite Element Modeling of Heat Transfer in Meat Patties During Single‐sided Pan‐frying

Ikediala

Correia

Fenton

et al. 1996

Journal of Food Science

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“…Bengtsson et al (1976) and Godsalve (1976) varied h to obtain good agreement between experimental and predicted meat temperatures. Nykvist & Decareau (1976), Skjoldebrand (1980) and Holtz & Skjoldebrand (1986) calculated h using a heat balance on the product and measured temperatures, whilst Hung (1980) used the equations of Bird et al (1960) to estimate the value of h during roasting. Burfoot & Self (1989) used polytetrafluoroethylene cylinders to estimate h under various process conditions, i.e.…”

Section: Introductionmentioning

confidence: 99%

Use of neural networks to predict roasting time and weight loss for beef joints

Xie

2001

Food Serv Technol

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A neural networks (NN) model was trained and validated using experimental data on roasting times and weight losses from beef joints. Mathematical and response surface (RS) models were also developed. Predicted results from NN and RS models were almost identical and better than the mathematical model. Using the trained NN and RS models, the effects of air temperature, dimension, weight of beef joint, its initial temperature on roasting time, and weight loss were investigated. An increase in air or initial beef temperature decreased roasting time but increased weight loss. For larger beef joints, both roasting time and weight loss increased significantly. Critical ratios of beef radius to length where roasting time and weight loss reached maximum values were found to be 0.45 using both NN and RS models for roasting time and 0.55 (NN model) or 0.6 (RS model) for weight loss. To improve productivity and reduce weight loss, small beef joints are recommended and beef joints with the critical ratios should be avoided.

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