Kor, GamzeIcier, Filiz2019-10-272019-10-2720161350-44951879-02751350-44951879-0275https://doi.org/10.1016/j.infrared.2016.11.002https://hdl.handle.net/11454/33302The temperature measurements during the infrared cooking of the semi-cooked cylindrical minced beef product (koefte) were taken by both contact (thermocouples) and non-contact (thermal imaging) techniques. The meat product was semi-cooked till its core temperature reached up to 75 degrees C by ohmic heating applied at 15.26 V/cm voltage gradient. Then, infrared cooking was applied as a final cooking method at different combinations of heat fluxes (3.7, 5.7 and 8.5 kW/m(2)), applied distances (10.5, 13.5 and 16.5 cm) and applied durations (4, 8 and 12 min). The average surface temperature increased as the heat flux and the applied duration increased but the applied distance decreased. The temperature distribution of the surface during infrared cooking was determined successfully by non-contact measurements. The temperature homogeneity varied between 0.77 and 0.86. The process condition of 8.5 kW/m(2) for 8 min resulted in core temperature greater than 75 degrees C, which was essential for safe production of ready-to-eat (RTE) meat products. Thermal imaging was much more convenient method for minimizing the point measurement mistakes and determining temperature distribution images more clear and visual. (C) 2016 Elsevier B.V. All rights reserved.en10.1016/j.infrared.2016.11.002info:eu-repo/semantics/closedAccessInfraredThermal cameraTemperature homogeneityArticle79242251WOS:000390506800030N/AQ2