ArticleCurrent research in food science2026
FEM modeling of hamburger pan cooking: Fat content influence and neural network-based prediction of fat loss.
Article in Current research in food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
In this study, we developed an improved contact-cooking model that incorporates variations in fat content and its retention capacity, aiming to accurately simulate products with different compositions. The proposed approach incorporates the structural heterogeneity of meat by distinguishing between muscle fibers and interstitial fluid, and simulates the transport of water and fat between these regions. The model also accounts for heat transfer and meat deformation, representing the tissue as a hyperelastic material. The computational framework was implemented for the pan-cooking of hamburgers with different fat contents (ranging from 3% to 24%) and periodic flipping during the process. To validate the model, cooking experiments were performed. Although increasing fat content did not significantly affect water loss or core temperature (
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