Finite Element Modeling of Heat Transfer in Meat Patties During Single-sided Pan-frying

Our objectives were to mathematically model heat transfer in meat patties during single-sided pan-frying without and with turn-over, using the finite element method. Moisture loss rate was determined and included in the model to account for evaporation loss. The model was validated by comparing predicted and experimental temperature profiles monitored at three axial positions during pan-frying (one side and turn-over) at 140 and 180°C. Moisture loss rate, cooking time, and crust formation were functions of pan temperature and/or turn-over frequency and time. The least cooked point, predicted at the periphery of the top surface (no turnover) and midplane (one turn-over), required 20 and 10 min, respectively, to be cooked well-done at 160°C. Turning-over more than once slightly decreased frying time, but may not produce crusted surface.