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Fat transport properties and mechani...

Tripuraneni, Mitra Chowdary.

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Fat transport properties and mechanisms during cooking of ground meat.

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Fat transport properties and mechanisms during cooking of ground meat./
作者:	Tripuraneni, Mitra Chowdary.
面頁冊數:	164 p.
附註:	Adviser: Bradley P. Marks.
Contained By:	Masters Abstracts International45-01.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1438166
ISBN:	9780542899454

Fat transport properties and mechanisms during cooking of ground meat.
Tripuraneni, Mitra Chowdary.

Fat transport properties and mechanisms during cooking of ground meat. - 164 p.

Adviser: Bradley P. Marks.

Thesis (M.S.)--Michigan State University, 2006.

Ground meat is a porous medium in which water and fat co-exist. During cooking, the porous structure of the ground meat matrix changes continuously, thereby affecting the transport of water and fat out of the meat matrix. Porosity, pore-size distributions, and effective permeability of water through the ground beef matrix were determined for endpoint temperatures and initial fat contents. Low fat (5.5%) and high fat (14.5%) ground beef samples were formed into patties and cooked in a moist-air convection oven (Tdry bulb of 176.7°C and Tdew point of 93.9°C) to center temperatures of 45, 60, and 75°C. These samples were then analyzed at room temperature for pore-size distributions and permeability. The viscosity and density of beef fat was determined with respect to temperature (40, 50, 60, and 70°C).

ISBN: 9780542899454Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Fat transport properties and mechanisms during cooking of ground meat.
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245 1 0 $a Fat transport properties and mechanisms during cooking of ground meat.
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502 $a Thesis (M.S.)--Michigan State University, 2006.
520 $a Ground meat is a porous medium in which water and fat co-exist. During cooking, the porous structure of the ground meat matrix changes continuously, thereby affecting the transport of water and fat out of the meat matrix. Porosity, pore-size distributions, and effective permeability of water through the ground beef matrix were determined for endpoint temperatures and initial fat contents. Low fat (5.5%) and high fat (14.5%) ground beef samples were formed into patties and cooked in a moist-air convection oven (Tdry bulb of 176.7°C and Tdew point of 93.9°C) to center temperatures of 45, 60, and 75°C. These samples were then analyzed at room temperature for pore-size distributions and permeability. The viscosity and density of beef fat was determined with respect to temperature (40, 50, 60, and 70°C).
520 $a The median pore diameters increased (P<0.05) with temperature. The permeability of low fat samples (2.85 x 10-14 to 1.53 x 10 -13 m2) was higher than that of the high fat samples (7.19 x 10-15 to 9.21 x 10-15 m 2) for all cooking treatments. The viscosity of beef fat decreased with temperature from 34.25 cP at 40°C to 14.36 cP at 70°C. The hydraulic conductivity, the lipidic conductivity, and the tortuosity of the ground beef matrix were also calculated. These parameters are essential for describing and modeling the fat transport mechanism during cooking of ground meat products.
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