Modeling of heat transfer and evaporative mass losses during the cooking of beef patties using far-infrared radiation

Heat and mass transfer during the cooking of beef patties by long wavelength, far-infrared radiation was studied. A one-dimensional model based on an infinite slab is described, the model was solved using the finite difference technique. The results obtained from the model were compared to experimental results over a range of fat contents from 0% to 30% fat. Heat transfer results for the 0% fat content, using a conduction model showed very good agreement with the experimental data (r(2) = 0.99), however, when the same model was used for the higher fat contents, model prediction was poor. By including a term to account for internal fat and moisture convection in the beef patties during cooking, the heat transfer process could be predicted for fat contents ranging from 10% to 30% fat, with good agreement obtained with the experimental data (r(2) = 0.99). In the prediction of the evaporative mass losses, prediction of the diffusion coefficient based on temperature and moisture content, allowed for excellent agreement with the experimental data (r(2) = 0.99). Thus it was concluded that the model described the cooking of beef patties using far-infrared radiation over a range of fat contents. The effects of internal fat and convective mass transfer during cooking were accounted for during development of the model. (C) 2002 Elsevier Science Ltd. All rights reserved.