The mechanisms controlling heat and mass transfer on frying of beefburgers. I. The influence of the composition and comminution of meat raw material

The mechanisms controlling heat and mass transfer on frying of beefburgers. III. Mass transfer evolution during frying

“…T m was calculated as the average of the temperature measured at the centre and 2 mm below the surface. Although there was a tendency that the temperature increase was faster in meat patties with lower fat contents, no significant differences were observed in this investigation between the temperature profiles of beefburgers made of different meat raw material as seen in earlier studies (Kovácsné Oroszvári et al, 2005a, 2005b. The temperature measured 2 mm below the surface increases steeply for about 70 s (Fig.…”

“…10) is suggested based on the findings from this and our former investigations (Kovácsné Oroszvári et al, 2005a, 2005b. When the frozen beefburger is placed in the fryer, the top and bottom surfaces of the beefburger are in contact with the heated pan fryer surfaces, and the frying begins.…”

“…The moisture and the fat content of the beefburgers were determined according to Kovácsné Oroszvári et al (2005b).…”

Effects of grilling conditions on heterocyclic amines and quality attributes of grilled grass carp

“…Consequently, a hardened outer layer is formed, impeding the transfer of heat from the surface to the interior of the fish. Similar findings were reported by Kovácsné Oroszvári et al (2005) in their study on crust formation and water evaporation in burgers, where the majority of the process occurred near the burger's surface.…”

“…Similar findings were reported by Kovácsné Oroszvári et al . (2005) in their study on crust formation and water evaporation in burgers, where the majority of the process occurred near the burger's surface.…”