Towards domestic cooking efficiency: A case study on burger pan frying using experimental and computational results

Author:

Hernández-Alhambra E.,Guíu P.ORCID,Cabeza-Gil I.,Ferrer-Mairal A.,Martínez M.A.,Calvo B.ORCID,Grasa J.ORCID,Salvador M.L.ORCID

Funder

European Commission

Ministerio de Ciencia e Innovación

Universidad de Zaragoza

Department of Industry, Innovation and Science, Australian Government

BSH Hausgeräte

Publisher

Elsevier BV

Subject

Food Science

Reference53 articles.

1. Mathematical modeling of meat cylinder cooking;Ahmad;LWT Food Sci. Technol.,2015

2. AOAC, 2002. Official method 950.46. Moisture in meat. In: Official Methods of Analysis of AOAC International, sixteenth ed. Gaithersburg, MD.

3. Meat cooking shrinkage: Measurement of a new meat quality parameter;Barbera;Meat Sci.,2006

4. Nonlinear Continuum Mechanics for Finite Element Analysis;Bonet,2008

5. A mathematical model of meat cooking based on polymer-solvent analogy;Chapwanya;Appl. Math. Model.,2015

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