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 (r²=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 (r²=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 (r²=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.