Towards domestic cooking efficiency: A case study on burger pan frying using experimental and computational results

Hernández-Alhambra, E. (Universidad de Zaragoza) ; Guíu, P. (Universidad de Zaragoza) ; Cabeza-Gil, I. ; Ferrer-Mairal, A. (Universidad de Zaragoza) ; Martínez, M. A. (Universidad de Zaragoza) ; Calvo, B. (Universidad de Zaragoza) ; Grasa, J. (Universidad de Zaragoza) ; Salvador, M. L. (Universidad de Zaragoza)

Resumen: It is well known that the use of efficient domestic cooking appliances and equipment can not only save energy, but also improve the quality of the food being prepared. This work raises the question of whether cooking procedures can also contribute to this energy efficiency. Focusing on burger pan frying, experimental data were used to develop a model able to predict cooking outcomes under different power levels supplied by an induction hob. The proposed model takes into account not only the heat consumed by water evaporation in the contact region but also the shrinkage process of the hamburger. A new formulation based on the multiplicative decomposition of the strain deformation gradient is proposed to describe the observed decoupling between weight and volume loss during the process. The model properly predicts temperature, moisture loss and shrinkage, and allows elucidation of the effects of supplying different amounts of energy on the final water content.

Idioma: Inglés

DOI: 10.1016/j.jfoodeng.2023.111783

Año: 2024

Publicado en: JOURNAL OF FOOD ENGINEERING 363 (2024), 111783 [14 pp.]
ISSN: 0260-8774

Financiación: info:eu-repo/grantAgreement/EUR/AEI/CPP2021-008938
Financiación: info:eu-repo/grantAgreement/ES/DGA/T07-23R
Financiación: info:eu-repo/grantAgreement/ES/DGA/T24-23R

Tipo y forma: Artículo (Versión definitiva)

Área (Departamento): Área Ingeniería Química (Dpto. Ing.Quím.Tecnol.Med.Amb.)
Área (Departamento): Área Mec.Med.Cont. y Teor.Est. (Dpto. Ingeniería Mecánica)
Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)