Modeling and simulation of unfrozen hamburger single-sided panfrying with flippings for microbial safety.

摘要

Predictive mathematical heat and mass transfer models were developed to describe single-sided panfrying of hamburger patties. Predicted patty temp. histories agreed well with experimentally observed temp. histories. Experimental validations also demonstrated that the mass transfer model provided a good simulation of moisture- and fat-loss histories. A safety analysis was conducted to predict the slowest microbial inactivation point within a patty using the microbial inactivation model. The simulation results demonstrated the inactivation of Escherichia coli O157:H7, Listeria innocua and Salmonella serotypes within patties during cooking. Effects of variations in turning intervals, patty thickness, initial patty temp. and D (thermal death time) values on processing time were evaluated.