Predicting optimal flipping conditions during burger pan cooking with a numerical model

This study analyzes the influence of the number of flips on the cooking performance of burgers by heating contact using results from both experimental test and computational simulation. The analysis employs a previously developed multiphysics model that accounts for heat and moisture transfer as well as product deformation. The turning process was simulated considering two heat sources representing the cooking pan that are alternately activated and deactivated to heat either surface of the product. Furthermore, a set of experiments were carried out to validate the model outcomes recording data of temperature at the center and upper surface of the burger, weight loss, and shrinkage at different number of flips. When performing only one flip, great moisture expelling was observed at the top surface, while multiple flips facilitates moisture retention, reducing cooking losses and shrinkage since it allows for a reduction in cooking time to reach the desired temperature. However, more than five flips do not significantly improve these effects. • Increasing the number of flips reduces the volumetric shrinkage of the burger. • Cooking time significantly diminishes with three or more flips. • Late flips affect temperature prediction precision. • Burger shrinkage results from the combined effects of water loss and protein denaturation. • Frequent flipping results in more tender burgers.