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Modelling heat transfer and heterocyclic amines formation in meat patties during frying.
| Content Provider | CiteSeerX |
|---|---|
| Author | Ngadi, M. O. Hwang, D.-K. |
| Abstract | The formation of heterocyclic amines (HAs) namely IQx (2-amino-3-methylimidazo[4,5-ƒ]quinoxaline), MeIQx (2-amino-3,8-dimethylimidazo[4,5-ƒ]quinoxaline) in meat patties during one sided pan-frying was modeled using combined classical heat transfer and kinetic equations. The heat conduction equations and associated boundary conditions in meat patties during the one sided pan frying were solved using the Galerkin finite element method. Temperature profiles at the surface and center areas in a ground beef patty during the cooking process were predicted and used to estimate HAs formation during frying. The model predictions were validated with experimental results. |
| File Format | |
| Access Restriction | Open |
| Subject Keyword | Meat Patty Heterocyclic Amine Formation Heat Transfer Model Prediction Kinetic Equation Ground Beef Patty Heterocyclic Amine Boundary Condition Cooking Process Combined Classical Heat Transfer Heat Conduction Equation Center Area Experimental Result Pan Frying Galerkin Finite Element Method |
| Content Type | Text |
