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The effect of cooking and fat content on thermal diffusivity for beefburger-type meat patties while cooking with far infrared radiation was investigated. Most research on thermal diffusivity is based on temperatures below cooking temperatures with the sample in an enclosed container. These conditions do not reflect a commercial cooking practice.An experimental method was designed to determine values...
The thermophysical properties of a cooked beef product cooled using vacuum cooling (VC) and three other cooling treatments including air blast (AB), water immersion (WI) and slow air (SA) were measured. Thermal conductivity, specific heat capacity, thermal diffusivity, porosity, true density and apparent density together with proximates were evaluated in fully cooked and cooled samples. The thermal...
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