The mechanisms controlling heat and mass transfer on frying of beetburgers. I. The influence of the composition and comminution of meat raw material
Heat and mass transfer in minced meat patties (D = 100 mm, H = 10 mm) were studied during frying from the frozen state (-20 degreesC) to a Centre temperature of 72 degreesC in a double-sided pan fryer. The chemical composition of the meat raw material was varied to study the effect of the water, fat and connective tissue content and the water-protein ratio on the mass transfer (total loss. fat and
