Determination of the thermal diffusivity of ground beef patties under infrared radiation oven-shelf cooking

Determination of thermal diffusivity of Lyoner type sausages during water bath cooking and cooling

“…However, the determined values of the thermal diffusivity changes, ranging from 1.35 · 10 À7 to 1.75 · 10 À7 m 2 s À1 , are consistent with those observed by Mitra et al (1995), i.e. 1.28 · 10 À7 and 1.52 · 10 À7 m 2 s À1 , as well as with those cited by Sheridan and Shilton (2002), i.e. 1.03 · 10 À7 and 2.10 · 10 À7 m 2 s À1 .…”

“…The values calculated by this method ranged between about 3.5 · 10 À7 and about 4.5 · 10 À7 m 2 s À1 . The thermal diffusivities determined by method (A) differ significantly from the values cited by other authors and are approximately from two to three times higher then those reported by Roetzel et al (2003) and Sheridan and Shilton (2002) as well as Mitra, Kumar, Vedavarz, and Moallemi (1995).…”

An analytical model for cooking automation in industrial steam ovens

“…Specifically, a was set at the numerical value that minimizes the mean square error between numerical solution and experimental results (Huang and Mittal, 1995). Results indicate that a can range from 1.72 Â 10 À7 to 1.80 Â 10 À7 m 2 /s for the samples examined; this is in line with previous studies by Sheridan and Shilton (2002), who report a = 1.84 Â 10 À7 m 2 /s for lean meat, and Huang and Mittal (1995), who suggest a = 1.80 Â 10 À7 m 2 /s, providing validation of the estimated values. Once a was determined, k was derived on the basis of typical q and c p values of meat available in literature.…”

Calculation of particle heating times of reclaimed asphalt pavement material

“…Using published values of the thermal diffusivity of lean beef, the time required to heat the middle spheres of beef to 71.1 • C (160 • F) can be calculated (Sheridan & Shilton, 2002). The desired middle temperature corresponds to the recommended USDA cooking temperature to ensure destruction of pathogens (Bernard, 2011).…”