000145183 001__ 145183
000145183 005__ 20241003094705.0
000145183 0247_ $$2doi$$a10.1016/j.jfoodeng.2024.112315
000145183 0248_ $$2sideral$$a139963
000145183 037__ $$aART-2025-139963
000145183 041__ $$aeng
000145183 100__ $$aHernández-Alhambra, E.$$uUniversidad de Zaragoza
000145183 245__ $$aPredicting optimal flipping conditions during burger pan cooking with a numerical model
000145183 260__ $$c2025
000145183 5060_ $$aAccess copy available to the general public$$fUnrestricted
000145183 5203_ $$aThis study analyzes the influence of the number of flips on the cooking performance of burgers by heating contact using results from both experimental test and computational simulation. The analysis employs a previously developed multiphysics model that accounts for heat and moisture transfer as well as product deformation. The turning process was simulated considering two heat sources representing the cooking pan that are alternately activated and deactivated to heat either surface of the product. Furthermore, a set of experiments were carried out to validate the model outcomes recording data of temperature at the center and upper surface of the burger, weight loss, and shrinkage at different number of flips. When performing only one flip, great moisture expelling was observed at the top surface, while multiple flips facilitates moisture retention, reducing cooking losses and shrinkage since it allows for a reduction in cooking time to reach the desired temperature. However, more than five flips do not significantly improve these effects.
000145183 536__ $$9info:eu-repo/grantAgreement/EUR/AEI/CPP2021-008938$$9info:eu-repo/grantAgreement/ES/DGA/T07-23R$$9info:eu-repo/grantAgreement/ES/DGA/T24-23R
000145183 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000145183 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000145183 700__ $$0(orcid)0009-0000-9592-6655$$aGuiu, P.$$uUniversidad de Zaragoza
000145183 700__ $$0(orcid)0000-0001-5765-2972$$aFerrer-Mairal, A.$$uUniversidad de Zaragoza
000145183 700__ $$aMartínez, M.A.
000145183 700__ $$aCalvo, B.
000145183 700__ $$0(orcid)0000-0002-6870-0594$$aGrasa, J.$$uUniversidad de Zaragoza
000145183 700__ $$0(orcid)0000-0001-6013-3399$$aSalvador, M.L.$$uUniversidad de Zaragoza
000145183 7102_ $$15005$$2555$$aUniversidad de Zaragoza$$bDpto. Ing.Quím.Tecnol.Med.Amb.$$cÁrea Ingeniería Química
000145183 7102_ $$15004$$2605$$aUniversidad de Zaragoza$$bDpto. Ingeniería Mecánica$$cÁrea Mec.Med.Cont. y Teor.Est.
000145183 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000145183 773__ $$g387 (2025), 112315 [12 pp.]$$pJ. food eng.$$tJOURNAL OF FOOD ENGINEERING$$x0260-8774
000145183 8564_ $$s4905724$$uhttps://zaguan.unizar.es/record/145183/files/texto_completo.pdf$$yVersión publicada
000145183 8564_ $$s2684002$$uhttps://zaguan.unizar.es/record/145183/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000145183 909CO $$ooai:zaguan.unizar.es:145183$$particulos$$pdriver
000145183 951__ $$a2024-10-03-08:56:37
000145183 980__ $$aARTICLE