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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.

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Fat transport properties and mechanisms during cooking of ground meat./
Author:	Tripuraneni, Mitra Chowdary.
Description:	164 p.
Notes:	Adviser: Bradley P. Marks.
Contained By:	Masters Abstracts International45-01.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	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.
LDR:02272nam 2200277 a 45 001 964162
005 20110901
008 110901s2006 eng d
020 $a 9780542899454
035 $a (UMI)AAI1438166
035 $a AAI1438166
040 $a UMI $c UMI
100 1 $a Tripuraneni, Mitra Chowdary. $3 1287231
245 1 0 $a Fat transport properties and mechanisms during cooking of ground meat.
300 $a 164 p.
500 $a Adviser: Bradley P. Marks.
500 $a Source: Masters Abstracts International, Volume: 45-01, page: 0193.
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.
590 $a School code: 0128.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
690 $a 0359
710 2 0 $a Michigan State University. $3 676168
773 0 $t Masters Abstracts International $g 45-01.
790 $a 0128
790 1 0 $a Marks, Bradley P., $e advisor
791 $a M.S.
792 $a 2006
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1438166