Optimal Heat Sterilization of a Hamburger Patty during Single-sided Pan-frying

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Other Title
  • 殺菌価を考慮したフライパンによるハンバーグ焼成時の最適調理
  • 殺菌価を考慮したフライパンによるハンバーグ焼成時の最適調理(第1報)モデル試料居用いたIHクッキングヒーターによるフライパン焼成伝熱および水分移動モデルの確立
  • サッキンカ オ コウリョ シタ フライパン ニ ヨル ハンバーグ ショウセイジ ノ サイテキ チョウリ(ダイ1ポウ)モデル シリョウキョ モチイタ IH クッキングヒーター ニ ヨル フライパン ショウセイ デンネツ オヨビ スイブン イドウ モデル ノ カクリツ
  • Part 1: Establishment of a Heat and Moisture Transfer Model for Pan-frying with an Induction-heating Cooker
  • （第1報）モデル試料を用いたIHクッキングヒーターによるフライパン焼成伝熱および水分移動モデルの確立

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Abstract

An analytical model was established to predict the heat and moisture transfer in a hamburger patty during single-sided pan-frying with an induction-heating (IH) cooker. The heat-conductive region comprised the IH-generation layer, frying pan, contact layer between the sample and frying pan, and the inside of the sample. The heat-convective region was considered to be the upper and side surfaces of the sample. The whole surface of the frying pan was considered, because the heat loss from the frying pan affected the increase in sample temperature. This analytical model included water evaporation at both the sample surface and inside the sample. We verified this model by using a bologna sausage whose shape is regarded as being constant during cooking. The predicted changes in the temperature and moisture content profiles of the sample when the core temperature had reached 50°C agreed with the experimental values.

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