ABSTRACTThe different origins of water losses from frying meat loaves in a specially designed convection oven are discussed. A theory is presented for how water content inside the crust depends on the time temperature history of two different recipes. A model is developed for calculating water content profile in the crust and the thermal conductivity of the crust. Meat loaves of an industrial recipe were fried for 1 hr at different temperatures, humidities, and velocity of the air. The water content of the crust was shown to be very low but increased steeply close to the evaporating zone. The flow of water close to the evaporating zone could be changed when using different recipes of minced meat. For example, when adding potato starch the water‐holding capacity (WHC) is increased and the main water losses occur as evaporatio
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