As the fat content increases, both the heat and mass transfer processes are changed dramatically. In the low fat beef patty heat transfer is predominately by conduction, however preliminary analysis of the heat transfer data, and results obtained by the model indicated that there were other mechanisms occurring.
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Thus, this implies that heat transfer inside beef patties is taking place prediction was much improved for both heat and mass transfer over the range of fat contents. This result implies that heat transfer in beef patties is strongly influenced by internal movement of melted fat by convection during the cooking process.