The Influence of Compositional Changes in Beefburgers on Their Temperatures and Their Thermal and Dielectric Properties During Microwave Heating

Abstract

This study focused on a microwavable bunburger consisting of a precooked burger in a bread bun. The objective was to assess whether burger formulation changes would affect selected thermal and dielectric properties of the precooked burgers in addition to affecting bunburger temperatures during microwaving. Control burgers and those with elevated fat, water, rusk and salt levels were prepared. Proximal analysis of the raw and precooked burgers revealed a reduction in the fat and moisture content differences following deepfrying. However, burger formulation influenced (P<0.05) the measured thermal and dielectric properties of the precooked burgers in addition to affecting temperatures (P<0.05) from the burger edge and the top and bottom buns. Temperatures from the burger center were not affected (P< 0.05). Adjusting composition does offer the manufacturer a method to alter temperature during microwave heating through the magnitude of the temperature changes observed in this work were small.

Advances in radio frequency and ohmic heating of meats

“…No significant difference was noted between raw leg and shoulder in any of the dielectric properties examined (P P 0.05). One possible explanation for this is that the proximate composition of leg and shoulder are not significantly different (Table 2) and composition has been previously shown to effect dielectric properties (Lyng, Scully, McKenna, Hunter, & Molloy, 2002;Zhang, Lyng, Brunton, Morgan et al, 2004). Dielectric properties measured following injection indicated overall that e 00 values at both frequencies were significantly higher (P < 0.05) and D p values significantly lower (P < 0.05) than the values prior to injection.…”

Quality of radio frequency heated pork leg and shoulder ham

“…No significant difference was noted between raw leg and shoulder in any of the dielectric properties examined (P P 0.05). One possible explanation for this is that the proximate composition of leg and shoulder are not significantly different (Table 2) and composition has been previously shown to affect dielectric properties (Lyng, Scully, McKenna, Hunter, & Molloy, 2002;. Dielectric properties measured following injection indicated overall that e 00 values at both frequencies were significantly higher (P < 0.05) and D p values significantly lower (P < 0.05) than the values prior to injection.…”

Analysis of phase diagram and microstructural transitions in an ethyl oleate/water/Tween 80/Span 20 microemulsion system using high-resolution ultrasonic spectroscopy

“…Thermal conductivity measurements were carried out using a thermal conductivity probe constructed by Dr James Lyng of the Department of Food Science, UCD (Lyng et al, 2002). The probe was placed into a plastic cup containing approximately 50 mL of sample.…”