| Abstrakt: |
The objective of this study was to determine the rate of change in physical and thermal properties of ground beef during cooking, such as density, volume, fat and water holding capacities, thermal conductivity and specific heat. Ground beef with 23.8% fat was formed as patties with 3-mm thickness. The patties were immersed in a water bath at 40, 50, 60, 70 and 75°C and held for 2, 10 and 20 min. A liquid replacement method and a line heat source probe were used to measure density and thermal conductivity, respectively. The density was measured to be from 1.006 to 1.033 g/cm3. The volume of sample patty reduced by 30.5% at a temperature of 75°C when compared to a sample at room temperature. Temperature had a greater effect on fat and water holding capacities than the holding time. The thermal conductivity was in the range of 0.35 to 0.41 W/m°C. The research results could be used for modeling of heat and mass transfer of hamburger patties during cooking and lead to more accurate temperature prediction of the patties. |
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