FINITE-ELEMENT MODELING OF HEAT-TRANSFER IN MEAT PATTIES DURING SINGLE-SIDED PAN-FRYING

Our objectives were to mathematically model heat transfer in meat patt ies during single-sided pan-frying without and with turn-over, using t he finite element method. Moisture loss rate was determined and includ ed in the model to account for evaporation loss. The model was validat ed by comparing predicted and experimental temperature profiles monito red at three axial positions during pan-frying (one side and turn-over ) at 140 and 180 degrees C. Moisture lass rate, cooking time, and crus t formation were functions of pan temperature and/or turn-over frequen cy and time. The least cooked point, predicted at the periphery of the top surface (no turnover) and midplane (one turn-over), required 20 a nd 10 min, respectively, to be cooked well-done at 160 degrees C. Turn ing-over more than once slightly decreased frying time, but may not pr oduce crusted surface.