The mechanisms controlling heat and mass transfer on frying of beefburgers. Part 2: The influence of the pan temperature and patty diameter

Influence of combined IR-grilling and hot air cooking conditions on moisture and fat content, texture and colour attributes of meat patties

“…During recent decades minced meat products in fast food have become an enormous market and thermal processing of these products remains the most significant technique in food preparation (Jung and Fryer, 1999;Oroszvári et al, 2005b). The thermal treatment aims at producing meat with desirable sensory qualities, but must also be adequate to destroy both spoilage and toxigenic micro-organisms, otherwise there is a risk of food poisoning (Öz-kan et al, 2004;Carson et al, 2006).…”

Predicting shrinkage of ellipsoid beef joints as affected by water immersion cooking using image analysis and neural network

“…The correlation coefficient was the smallest for the shrinkage of minor axis, which suggested that the network had the least confidence in predicting the shrinkage of minor axis. The difference of shrinkage between major and minor axis was possibly due to different heat transfer behaviour (Pham, 1991), which was found to affect shrinkage of meat during thermal processing Oroszvári et al (2005aOroszvári et al ( , 2005b. Volume and surface area are mainly measured by combination of the major axis and minor axis (Zheng et al, 2006); therefore the network prediction ability for the shrinkage of volume and surface area should be between the minor axis and major axis, as indicated by the correlation coefficients.…”

“…Thus shrinkage occurs during this processing, which strongly affects the yield of products and the general acceptance of products by customers. Although shrinkage is an important phenomenon, previous studies about shrinkage were carried out as a small part of evaluation work for meat properties during cooking (Bertram et al, 2004;Gujral et al, 2002;Oroszvári, Bayod, Sjö holm, & Tornberg, 2005a, 2005b. There have not yet been efficient methods available for determining the shrinkage.…”

Continuous wok-frying of vegetables: Process parameters influencing scale up and product quality

“…The overwhelming majority of engineering publications on frying deal with deep-fat frying (e.g., Costa & Olivera, 1999;Ni & Datta, 1999), or static contact frying, such as pan frying of meat patties (Oroszvári, Bayod, Sjö holm, & Tornberg, 2005;Pan, Singh, & Rumsey, 2000).…”