The interaction of heat and mass transfer during frying of beef burgers Department: Food Science Technology By: Israelim31 Project ID: 5923 Rating: (5.0) votes: 1Rate this project12345 Price:₦3000 Get the Complete MaterialAbstractThis 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. ...Preview Download Preview +Other Food Science Technology project topics and materials you might be interested in»Determination of some physical properties of fresh and dried tiger nut (cyperus esculentus)»Effect of Oil Types on the Physio-Chemical and Organoleptic Qualities of Akara»Nutrient and anti-nutrient content of raw, fermented and germinated millet flour»Formulation and production of ethanol from cassava waste peels»Quality characteristics of cookies produced from wheat, corn – soy composite and the pasting characteristics of the flour blended»Assessment of the cyanide content of different cassava products (Abachammiri, Fufu, Garri, African salad) consumed in Afikpo»Assessing the impact of air humidity on the drying of freshly harvested corn»Production of fruit squash from different local fruits»Physico-chemical characteristics of biscuit produced from wheat-breadfruit composite flour»Physico-chemical and sensory properties of biscuit produced from composite flour of wheat and pigeon pea»The nutritional evaluation of biscuit produced from potato and plantain flours»Evaluation of jams and marmalades produced from apple, orange, water melon and pineapple»Quality evaluation of bread produced from wheat, tigernut and carrot flour blend»Production of shelf-stable pineapple (Ananas Comosus) juice using gum arabic (Acacia Senegal) as a stabilizer»Effect of fermentation time on the quality characteristic of cassava flour