Modeling Thermal Conductivity of Meat Patties as a Function of Porosity, Temperature, and Composition in High Temperature and Humidity Processes

@inproceedings{Jeong2003ModelingTC,
  title={Modeling Thermal Conductivity of Meat Patties as a Function of Porosity, Temperature, and Composition in High Temperature and Humidity Processes},
  author={Sangyup Jeong and Bradley P. Marks},
  year={2003}
}
  • Sangyup Jeong, Bradley P. Marks
  • Published 2003
  • Materials Science
  • Ground beef patties (9.8 or 19.6% fat) were cooked in a convection oven, with air temperature of 180 °C and humidity of 90% by volume, to target center temperatures of 65, 70, and 75 °C. After cooking, porosity, composition, and thermal conductivity were measured. The accuracies of theoretical and empirical thermal conductivity prediction models using composition and temperature were compared. Also, two different models for including the effect of porosity were tested. The model, koverall… CONTINUE READING

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