Predicting optimal flipping conditions during burger pan cooking with a numerical model

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

Resumen: This 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.

Idioma: Inglés

DOI: 10.1016/j.jfoodeng.2024.112315

Año: 2025

Publicado en: JOURNAL OF FOOD ENGINEERING 387 (2025), 112315 [12 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.)