Permeability and mass transfer as a function of the cooking temperature during the frying of beefburgers
Intrinsic permeability of water in beefburgers made of different meat raw materials cooked at 50 degrees C, 60 degrees C, 70 degrees C and 80 'C was measured using an air-driven pressure cell, and it was found to be in the range of 6.8 x 10(-18) m(2) to 1.6 x 10(-16) m(2) for the temperature ranging from 50 degrees C to 80 degrees C. The highest permeability value was found in beefburgers prepared