The mechanisms controlling heat and mass transfer on frying of beefburgers. Part 2: The influence of the pan temperature and patty diameter
The effects of varying pan temperature and meat patty diameter on heat (temperature at the centre (5 mm) and 2 mm below the surface) and mass transfer (total, water and fat loss) of beefburgers prepared by double-sided frying were studied, The porosity of the fried beefburgers was determined based on the volume shrinkage and density measurements. The thawing time measured at the centre of the beef