Hamburger, Modeling, Heat transfer, Thermal conductivity

One of the baking processes that carried out by dipping the food in hot oil or fat is deep frying, and the heat transfer phenomenon is an inseparable part of it. In this study, in order to investigate the temperature changes in different parts of hamburger and oil, a heat transfer model was developed inCOMSOL software. To validatethe model, the hamburger was fried in a laboratory fryer for 300 seconds at 170°C and its center and surface temperatures were determined by placing the thermocouple (K type) in these areas and recorded by the data logger. The high correlation between predicted and measured temperature profiles showed that the developed model could well predict the temperature changes at each point of the hamburger. Also, after determining the heat conduction and heat transfer coefficients, the Arrhenius modelcould well describe the effect of temperature on these characteristics. The temperature profile of different parts of the hamburger showed that due to the reduce convection effect in the upper parts, the temperature of this part was lower than other points, which results in a lack of uniformity in baking, and it can be remedied by creatingforced convection or quicker return of the burger.