000129389 001__ 129389
000129389 005__ 20250923084409.0
000129389 0247_ $$2doi$$a10.1016/j.jfoodeng.2023.111783
000129389 0248_ $$2sideral$$a135664
000129389 037__ $$aART-2024-135664
000129389 041__ $$aeng
000129389 100__ $$aHernández-Alhambra, E.$$uUniversidad de Zaragoza
000129389 245__ $$aTowards domestic cooking efficiency: A case study on burger pan frying using experimental and computational results
000129389 260__ $$c2024
000129389 5060_ $$aAccess copy available to the general public$$fUnrestricted
000129389 5203_ $$aIt is well known that the use of efficient domestic cooking appliances and equipment can not only save energy, but also improve the quality of the food being prepared. This work raises the question of whether cooking procedures can also contribute to this energy efficiency. Focusing on burger pan frying, experimental data were used to develop a model able to predict cooking outcomes under different power levels supplied by an induction hob. The proposed model takes into account not only the heat consumed by water evaporation in the contact region but also the shrinkage process of the hamburger. A new formulation based on the multiplicative decomposition of the strain deformation gradient is proposed to describe the observed decoupling between weight and volume loss during the process. The model properly predicts temperature, moisture loss and shrinkage, and allows elucidation of the effects of supplying different amounts of energy on the final water content.
000129389 536__ $$9info:eu-repo/grantAgreement/EUR/AEI/CPP2021-008938$$9info:eu-repo/grantAgreement/ES/DGA/T07-23R$$9info:eu-repo/grantAgreement/ES/DGA/T24-23R
000129389 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000129389 590__ $$a5.8$$b2024
000129389 592__ $$a1.159$$b2024
000129389 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b34 / 181 = 0.188$$c2024$$dQ1$$eT1
000129389 593__ $$aFood Science$$c2024$$dQ1
000129389 591__ $$aENGINEERING, CHEMICAL$$b38 / 175 = 0.217$$c2024$$dQ1$$eT1
000129389 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000129389 700__ $$0(orcid)0009-0000-9592-6655$$aGuíu, P.$$uUniversidad de Zaragoza
000129389 700__ $$0(orcid)0000-0001-8219-2365$$aCabeza-Gil, I.
000129389 700__ $$0(orcid)0000-0001-5765-2972$$aFerrer-Mairal, A.$$uUniversidad de Zaragoza
000129389 700__ $$0(orcid)0000-0002-8375-0354$$aMartínez, M. A.$$uUniversidad de Zaragoza
000129389 700__ $$0(orcid)0000-0001-9713-1813$$aCalvo, B.$$uUniversidad de Zaragoza
000129389 700__ $$0(orcid)0000-0002-6870-0594$$aGrasa, J.$$uUniversidad de Zaragoza
000129389 700__ $$0(orcid)0000-0001-6013-3399$$aSalvador, M. L.$$uUniversidad de Zaragoza
000129389 7102_ $$15005$$2555$$aUniversidad de Zaragoza$$bDpto. Ing.Quím.Tecnol.Med.Amb.$$cÁrea Ingeniería Química
000129389 7102_ $$15004$$2605$$aUniversidad de Zaragoza$$bDpto. Ingeniería Mecánica$$cÁrea Mec.Med.Cont. y Teor.Est.
000129389 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000129389 773__ $$g363 (2024), 111783 [14 pp.]$$pJ. food eng.$$tJOURNAL OF FOOD ENGINEERING$$x0260-8774
000129389 8564_ $$s4079460$$uhttps://zaguan.unizar.es/record/129389/files/texto_completo.pdf$$yVersión publicada
000129389 8564_ $$s2802148$$uhttps://zaguan.unizar.es/record/129389/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000129389 909CO $$ooai:zaguan.unizar.es:129389$$particulos$$pdriver
000129389 951__ $$a2025-09-22-14:29:24
000129389 980__ $$aARTICLE