MODELING AND SIMULATION OF UNFROZEN HAMBURGER SINGLE‐SIDED PANFRYING WITH FLIPPINGS FOR MICROBIAL SAFETY

The predictive mathematical heat and mass transfer models for the hamburger patty of single-sided panfrying were developed. The predicted patty-temperature histories agreed well with the observed temperature histories. Good experimental validations demonstrated that the mass transfer model provided the feasibility of simulating moisture- and fat-loss histories. The safety analysis was conducted to predict the slowest microbial inactivation point within a patty using the microbial inactivation model. The simulation results demonstrated the inactivation of Escherichia coli O157:H7, Listeria innocua and Salmonella serotypes within patties during cooking. The effects of various turning intervals, patty thickness, initial patty temperature and D (thermal death time) values on process time were analyzed.