Predictive modeling of contact-heating process for cooking a hamburger patty Original Research Article

A predictive model of contact-heating process for cooking a hamburger patty was developed using variable heating temperatures and thermal properties. The model was validated with experimental data obtained from cooking hamburger patties with a clam-shell grill. The predicted patty center temperature profiles agreed well with the experimental data. A sensitivity analysis was conducted to analyze the effects of process conditions on cooking of hamburger patties. Grill heating temperature, heat transfer coefficient, and patty thickness were determined to be the major factors in influencing the patty center temperature profiles.