Abstract
An IH cooker was used to analyze the heat transfer and shape change in a hamburger patty during single-sided pan-frying with a single turning operation. We also calculated the Escherichia coli O157:H7 sterilization value. The heat-transfer value and shape variation, including the effect of the initial patty center moving when the patty was turned once after the temperature of the center had reached 20, 30, 40 or 50°C, were consistent with the experimental data. The sterilization value, except when the sample was turned at 50°C, indicated that the sample surface region had not been sufficiently sterilized, even though the initial patty center was kept at 75°C for 1 minute. Calculation of the frying time required to obtain adequate sterilization revealed that those samples turned at 40°C required a shorter frying time. It was also found that about 2.0 cm in thickness was optimal for those samples turned at 40°C under these cooking conditions.
