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The interaction of heat and mass transfer during frying of beef burgers

 Department: Food Science Technology  
 By: usericon Israelim31  

 Project ID: 5923
   Rating:  (5.0) votes: 1
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This project studied the heat and mass transfer during the frying of beef burgers. The beef/meat was collected and washed thoroughly before grinding. This was followed by the addition of ingredients to the meat. The flour was mixed thoroughly before kneading and cutting into five different sizes of 40g, 75g, 125g, 175g and 225g and finally fried. The result showed a reduction in the final weights and the initial weights of the samples. There were varying rates of heat and mass transfers and in the time of frying of the various beef burgers. Finally, the smaller sample of the beef burger used low heat while the bigger beef burger used much heat. ...
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