The mechanisms controlling heat and mass transfer on frying of beefburgers. Part 2: The influence of the pan temperature and patty diameter-Reference-Cited by-同舟云学术

The mechanisms controlling heat and mass transfer on frying of beefburgers. Part 2: The influence of the pan temperature and patty diameter

Published:2005-11 Issue:1 Volume:71 Page:18-27
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Oroszvári Bea Kovácsné,Bayod Elena,Sjöholm Ingegerd,Tornberg Eva

Publisher

Elsevier BV

Subject

Food Science

Reference16 articles.

1. Modeling coupled heat and mass transfer for convection cooking of chicken patties;Chen;Journal of Food Engineering,1999

2. Effects of temperature and composition on the thermal properties of foods;Choi,1986

3. Dagerskog, M. (1978). Stekning av livsmedel. Studier av det processtekniska underlaget., Ph.D. thesis, Chalmers Tekniska Högskola, Göteborg

4. Pan frying of meat patties, I. A study of heat and mass transfer;Dagerskog;Lebensmittel Wissenschaft und Technologie,1979

5. Pan frying of meat patties, II. Influence of processing conditions on heat transfer, crust color formation, cooking losses and sensory quality;Dagerskog;Lebensmittel Wissenschaft und Technologie,1979

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