13th International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2024, Ghent, Belçika, 7 - 11 Nisan 2024, ss.97-102
Quick decrease in non-renewable energy sources and increasing environmental concerns are forcing the food manufacturing to develop sustainable processes with reduced carbon footprint. Following the preparation of the hamburger patties from ground beef, various approaches, like deep fat frying, convection heating, double-sided grilling, etc., are applied for cooking. In this study, radiation based infrared grilling was conducted, and a computational model was developed to determine the temperature distribution of the patties through the whole process. For this purpose, a pilot-plant scale infrared system with a total power of 9 kW was used. The grilling process was carried out in this system, and experimentally obtained time-temperature data was used in the model validation studies. Mathematical model development studies were carried out in commercial finite element solver (Comsol v6.0, Comsol AB, Stockholm, Sweden).