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Modeling Thermal Conductivity of Meat Patties as a Function of Porosity, Temperature, and Composition in High Temperature and Humidity Processes

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.org

Citation:  Paper number  036105,  2003 ASAE Annual Meeting . (doi: 10.13031/2013.14138) @2003
Authors:   Sangyup Jeong, Bradley P. Marks
Keywords:   Ground beef, porosity, thermal conductivity, convection oven, model, properties

Ground beef patties (9.8 or 19.6% fat) were cooked in a convection oven, with air temperature of 180 C and humidity of 90% by volume, to target center temperatures of 65, 70, and 75 C. After cooking, porosity, composition, and thermal conductivity were measured. The accuracies of theoretical and empirical thermal conductivity prediction models using composition and temperature were compared. Also, two different models for including the effect of porosity were tested. The model, koverall=(1-)kwater/protein/fat+ kair , suggested by Murphy and Marks (1999), showed better performance than using the porosity term, (Xairkair), as suggested by Rahman (1992). The accuracy was increased for parallel and effective medium theory (EMT) models by incorporating the porosity effect with the Murphy and Marks model. The EMT model was more accurate than series, parallel, and random models.

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