Mathematical modeling for investigating the effect of single‐sided flipping on moisture, fat content, and safety of hamburger patty

Abstract

AbstractThe aim of this research was to investigate the impact of the number of hamburger flips on cooking loss and the safety of hamburger patties during contact heating. To achieve this, a kinetic model describing the thermal inactivation of Salmonella serotypes during the cooking of hamburger patties was developed and coupled with heat and mass transfer equations (moisture and fat loss). The model also incorporated the effect of shrinkage during cooking. The results showed that while increasing the number of flips helps to distribute heat more evenly and decrease the temperature difference across the patty, which can increase safety, it can also lead to greater loss of moisture and fat during cooking. In addition, although shrinkage has a significant effect on cooking loss in the model, its inclusion did not improve the accuracy of the model in predicting experimental data.Practical ApplicationsThe research highlights the importance of not only conveying the risks of consuming undercooked hamburgers, but also providing guidance on how to cook hamburgers thoroughly while retaining their juiciness and flavor. This information is crucial for hamburger producers to promote best practices for cooking hamburgers that meet both safety and taste criteria. The study also emphasizes the role of the effects of consecutive flipping and product shrinkage on cooking loss, as well as temperature changes during single‐sided contact heating of frozen hamburger patties. By understanding these factors, hamburger producers can develop cooking protocols that minimize cooking loss while ensuring product safety and taste. Overall, this research has practical applications for the hamburger industry, as it provides a scientific basis for optimizing cooking processes that can improve product safety, quality, and taste.