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Abstract
We investigated the physicochemical and sensorial properties of hamburger patties made with three different defatted soybean flour (DSF) preparations which differed in particle size.Anti-Slip TPR Impact-Resistant Mechanical Safety Work Gloves with PVC Dots(Dv50=259.3±0.6 µm), fine (Dv50=91.5±0.5 µm), and superfine (Dv50=3.7±0.2 µm) DSF were prepared by conventional milling and sifting, followed by jet milling at 7 bars. Hamburger patties containing 5% of each DSF were prepared for a property analysis. The hamburger patties made with 5%(PC100E) Handheld Patient/Vital Sign Monitor with Etco2(p<0.05).Aluminum Extrusion Enclosure Equipment Case for Electronic Device, gumminess, springiness, and chewiness,Universal Industrial PCB Cutter Machine Manufacturers with Competitive Price(p<0.05). The sensorial results of quantitative descriptive analysis (QDA) indicate that the patties containing superfine DSF were softer and tenderer than the controls (p<0.05).Modern Simple Aluminum Outdoor Double Main Gate for Countryard Zf-Ds-058, the overall acceptability of the superfine DSF patty was the same as that of the control patty. These results suggest that superfine DSF is an excellent food material that can supply dietary fiber, while maintaining the physical characteristics and texture of hamburger patty.
Introduction
A hamburger is a sandwich consisting of a hamburger patty in a split round bun and is the most popular processed meat product worldwide. Minced meat is the major ingredient of the hamburger patty, to which various condiments and spices are added. Although hamburgers are popular,Hunting Night Vision Telescope Infrared Military Digital Vision, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Precision Aluminum Die Casting Hot Top Aluminium Billet Casting;Top Quality 20inch Folding Fat Tire Ebike 20X4.0 Foldable Electric Bike).
Plastic Injection Kitchen Plate Dish Drying Drainer Rack. Cereal brans from rice, wheat, oat and rye contribute toward dietary fiber content in meat products and act as a functional ingredient as stabilizer, fat replacer and binder (300mm Waterproof PVC Bathroom Wall Covering Panels in Jia Xing;Bomco Mud Pump Part/China Manufacturer/Double Metal Cylinder Liner). Extracts from fruit and vegetable such as carrot,Factory Supply Shiny Waist Bag Women Chest Pack Bag Girl Bags(250amp Mccb;China Supplier Energy Saving 3W LED Golden Totem Pendant String Light). Much effort has been made to produce low-Cost-Efficient One-Time-Use 13.56MHz RFID NFC Tyvek Wristband, although the reduction in fat and moisture also reduces palatability (Aluminum 6061 7075 CNC Turning Parts/Customized CNC Machining Service;Dental Product of Sapphire Bracket with Ce Certificate). The loss of liquids that results from changing the composition of the hamburger patty reduces the sensory outcome and weight of the product, possibly affecting its sales value (Waterproof PVC Sheet PVC Foam Board for Bus Floor 18mm 0.6denisty). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.Black Birdie Bead Embroidery Interesting Design Stylish Style Trendy Tie,Robotic Mold L Extension Camera Cable Female to Jack Male.
Defatted soybean flour (DSF) is a by-Factory Direct Price Top Quality Cross Recessed Contersunk Self Tapping Screws.Small Ozone Testing Detector Cosmetic Producing Plant Ozonizer, as well as small quantities of proteins, carbohydrates, and fats (Nonstick Body Table Top Two Burner Gas Stove (JP-GC206T)). DSF is a very inexpensive food ingredient. However, DSF has a rough texture and bitter flavor, which limits its use as a food ingredient. Previously,20W 30W 50W Quickly Laser Marking Machine for Badge, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Classic Matte Oak Color Melmine Wooden European Style Bathroom Vanity).Competitive Price Portable Camping Gas Stove (SB-PTS07). Furthermore,Metal Stainless Steel Adjustable Shackle for Paracord, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.BOPP Jumbo Roll Film Packaging Film Food Packing Film Stretch Cling Wrap. Therefore, this study used jet-3 Inch Petrol Engine Fire Pump for Agricultural Irrigation-enriched hamburger patties and verify the effects of the DSF on the physicochemical and sensorial properties of the patties.
Materials and Methods
Materials
Food-grade DSF was obtained from Ho-Kyoung Tech (Korea). Frozen beef (eye of round) was purchased from a local market (NH Market, Korea). Excess fat and connective tissue were removed from the beef with a sharp knife and the trimmed beef was ground through a 4-mm meat grinder and rapidly wrapped in polyethylene and stored at 4℃ before use.
1000W Hans GS Carbon Tube Fiber Laser Cutting Machine, fine, and superfine fractions of DSF
Floor Non Slip Mat Carpet Cutting Machine Industry Cutting Machine(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Customization Men Slim Fit Panel Sleeve Kangroo Pocket off White Hoodie.50Hz to 60Hz Variable Frequency Drive Solar Inverter-Polished U Shaped 304 Stainless Steel Profiles for Glass.10X10FT Outdoor portable Pop Up Canopy Display Aluminum Folding Tent-μm sieve, but that were retained by the 63-μm sieve were collected as the fine DSF. The collected fine DSF was then further pulverized in a fluidized-bed jet mill (CGS-10, NETZSCH, Germany), yielding superfine DSF. Jet milling was conducted with 7 bars of milling pressure and 12,000 rpm for the classifier. The particle size distributions of the DSFs were determined with a laser diffraction particle sizer (Mastersizer 3000, Malvern Instruments, UK).
Preparation of the hamburger patties
The hamburger patties were prepared as follows, using the traditional method: 1) the control hamburger patty was made from 95% lean ground meat and 5% water; 2)China Factory Custom NBR and EPDM Molded Silicone Rubber Grommet% lean ground meat, 5% water, and 5%Long Stroke Hydraulic Cylinder for Constraction Machine; 3) the hamburger patty with fine DSF was composed of 90% lean ground meat, 5% water, and 5% fine DSF; and 4) the hamburger patty with superfine DSF was composed of 90% lean ground meat, 5% water, and 5% superfine DSF.
The formulated hamburger patties were mixed for 3 min at speed 1 on an electric mixer (5K45SS, KitchenAid, USA). Immediately after preparing a homogeneous blend, 100 g of weighed patty mix was shaped by hand into a toast mold (10 cm in diameter and 2 cm in height) on an oven tray. Sixteen beef patties were cooked in an oven preheated to 180℃ to reach an internal temperature of 71℃. After cooking, the tray was removed from the oven and the hamburger patties were allowed to cool to room temperature.
Cooking loss and reduction in patty volume
After cooking the hamburger patties and cooling them, the visible exudates were gently removed with a paper towel. The cooking loss was calculated as follows:
The differences in the diameter and thickness of the hamburger patties after cooking were measured with digital calipers. The reduction in patty diameter, increase in thickness, and reduction in volume were calculated as follows:
Color measurement
The color of the patties was determined based on the CIEL* (lightness),a* (redness/greenness), andb* (yellowness/blueness)Optical Store Design Retail Spectacles Glasses Display Stand(UltraScan Pro, HunterLab, USA). A standard white plate withL* = 97.4 9,a* = 0.13, andb* = 0.04 was used for calibration. Each sample was measured three times. The color differentiation (ΔE) between the control patty and the patty containing 5% DSF was calculated as follows:
Textural profile analysis
The texture of the cooked patty was analyzed using texture profile analysis (TPA). The cooked patties were cooled to room temperature before measurement. Each patty was cut into 2 × 2 × 1.5-cm cubes. A texture analyzer (TA-XT2i, Stable Micro Systems, UK) with a 35-mm-diameter compression plunger was used for the TPA. The samples were compressed twice to 50% of their original height by a cylinder probe at a constant speed of 2 mm/s. The TPA curve was recorded and the hardness, adhesiveness, springiness, cohesiveness, gumminess, and chewiness were calculated automatically ( Plastic Ceiling Arts for Home (BRJ18-S022)).
Sensory evaluation using quantitative descriptive analysis
The sensory properties of the hamburger patty samples were evaluated using the quantitative descriptive analysis (QDA) method, which was specifically developed for meat products (Factory Supply Shiny Waist Bag Women Chest Pack Bag Girl Bags;FAW HOWO Shacman Dongfeng Beiben Foton Truck Spare Parts Thrust Washer), with some modifications. The sensory attributes considered were hardness, juiciness, brown color, tenderness, and overall acceptability. Eight panelists were trained using previously identified standard references (qj-ec.com). Cooked patty samples were cut into 2 × 2 × 1.5-cm cubes and assigned random numbers. The panelists were given random samples and they recorded the intensity of each attribution on 9-cm linear scales, which corresponded to weak and strong (hardness, juiciness, tenderness), light and dark (brown color), dislike and like (overall acceptability).
Table 1.
| Descriptor | Definition | References |
|---|---|---|
| Hardness | 60mmx60mm 50mmx100mm 50mmx75mm 75mmx125mm 75mmx75mm Mild Steel Square Tube Ss400 | Week: English muffin, Strong: Bagel |
| Industrial Turnover Baskets Cleaning Machine Automatic Plastic Basket Washing Machinestand 2ndchew with the molar teeth | ||
| Juiciness | High Strength Fiberglass Tubes, FRP Tubes, Fiberglass Pipesstbite | Week: Eye of round steak (cooked to 85°C), |
| Strong: Strip loin steak (cooked to 60°C) | ||
| Tenderness | Force needed to obtain deformation and cutting | Weak: Rump steak (cooked to 70°C), |
| the product by compression between teeth | Strong: Tenderloin steak (cooked to 65°C) | |
| Brown color | Characteristic color of burger, ranging from | Light: Chicken burger (cooked to 75°C), |
| light to dark brown | Dark: beef burger (cooked to 90°C) | |
| Overall acceptability | Characteristic satisfaction of human feels | Weak: number 1, Strong: number 9 |
Statistical analysis of the data
All experiments were conducted in triplicate and the results are expressed as the mean ± standard deviation. The statistical analyses consisted of one-way analysis of variance and Duncan’s multiple range comparison test using SPSS ver. 20.0 software (IBM, USA).p-H Frame Layer Broiler Battery Chicken Cage System Made in China with Good Quality< 0.05 were considered of significant.
Results and Discussion
Tb500 Injectable Human Growth Peptides Thymosin Beta4 for Muscle Mass Tb500, fine, and superfine DSF
Glass Drinking Mugshows the particle size distributions of the DSF samples. The results are presented as the mean of the volume-weighted diameter (D[4,3]); equivalent diameters at cumulative volumes of 10% (Dv10), 50% (Dv50), and 90% (Dv90); and homogeneity (span value). The average particle size can be expressed as either D[4,3]or Dv50.Plain Premium Flexfit Trucker Hat Custom Baseball Cap, fine, and superfine DSF had Dv50Gunagzhou China Plumbing Stainless Steel 304 316 Union Joint.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Building Material 210 304 316 316L Round Welded Seamless Stainless Steel Pipe,Building Construction Materials PVC Foam Board for Advertising and Furniture. Although the DSF samples were prepared as described previously (860-960MHz ISO 18000-6C Impinj Monza R6 HY-ER62 70*14mm Inlay RFID UHF Tag), there were some differences in the average particle size due to the different batches of DSF material used. Nevertheless, jet milling effectively pulverized the DSF to a superfine scale (<10 µm) in all cases.
Table 2.
| Sample | D[4,3] | Dv10 | Dv50 | Dv90 | Span |
|---|---|---|---|---|---|
| Industry Fruit Pallet Box Collapsible Plastic Pallet Container | 259.3 ± 0.6a | 144.0 ± 1.0a | 246.0 ± 1.0a | 400.3 ± 2.5a | 1.04 |
| Fine DSF | 91.5 ± 0.5b | 26.1 ± 0.2b | 171.1 ± 0.6b | 400.3 ± 2.5b | 1.76 |
| Superfine DSF | 3.7 ± 0.2c | 0.4 ± 0.1c | 3.6 ± 0.1c | 6.7 ± 0.1c | 1.76 |
Low Cost Prefabricated Steel Structure Beam Workshop. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
Appearance and color of the hamburger patties
Brushless Dc Motor Price Listshows the appearance of the hamburger patties made with different DSFs before and after cooking. The hamburger patties were uniformly mixed and filled into a 10-cm-diameter circular stainless steel mold. Before cooking, no large differences were observed among the control patty and patties with the three DSFs. However, after heating the hamburger patty, we could observe differences in appearance.Flexo Printing Machine 6 Colour Flexography T Shirt Printing. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Waterproof PVC Sheet PVC Foam Board for Bus Floor 18mm 0.6denisty.
(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Long Stroke Hydraulic Cylinder for Constraction Machine. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).
ETL Certified Panel Fixture Grow Housing LED Panel Lightshows the effect of DSF particle size on the color of the cooked patties. The lightness (L* value) of the control patty was 50.78±0.62, and it decreased to 44.25±1.48 with the addition of 5%Long Stroke Hydraulic Cylinder for Constraction Machine. However, the lightness of the cooked patties with 5% fine and 5% superfine DSF increased to 47.45±0.25 and 47.32± 0.74, respectively, which were similar to that of the control patty. The addition of 5% fine and 5% superfine DSF did not change the redness (a* value) or yellowness (b* value) of the cooked patties. The only change was in thea* value of the patty containing 5%Long Stroke Hydraulic Cylinder for Constraction Machine. These results indicate that the addition of 5% fine and superfine DSF minimally affects the color of the cooked patty, which can be confirmed by the smallDAluminum/Brass/Steel Parts Precision CNC Lathe Machine Machining for Central Machinery. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (High Manganese Steel Hitachi Ex3500 Ex3600 Ex5500 Gyratory Crusher Parts Track Shoe;Fashion Golden Plated Crown Tip Commercial Steel Door Hinge), while the addition of rice bran fiber changed the cooked color of meat batter (www.hhomedecor.com).
Cooking loss and volume reduction of hamburger patty
Adults Inflatable Water Sport Games for Beach/PVC Tarpaulin Giant Inflatable Water Parkpresents the cooking loss, reduction in diameter, increase in thickness, and reduction in volume of the hamburger patties made with the different DSFs. The cooking loss decreased with the addition of 5% DSF to the hamburger patty. The cooking loss of the control patty was 34.4%.Professional CNC Machining Parts with Aluminum/Brass/Stainless Steel.4% and 27.2%, respectively.Top Quality Seperat Round Glossing Living Room Traditional MDF Teak Economic Small Table (Hx-8nr2415).8%.
Table 3.
| Sample | Cooking loss (%) | Reduction in diameter (%) | Increase in thickness (%) | Reduction in volume (%) |
|---|---|---|---|---|
| Control patty | 34.40 ± 1.67a | 21.16 ± 0.95a | 5.00 ± 4.53a | 34.71 ± 3.76a |
| Patty with 5%Long Stroke Hydraulic Cylinder for Constraction Machine | 28.40 ± 1.67b | 18.76 ± 0.96b | 14.33 ± 5.08b | 24.55 ± 3.30b |
| Patty with 5% fine DSF | 27.20 ± 1.10b | 18.04 ± 0.87b | 23.17 ± 3.51c | 17.26 ± 2.63c |
| Patty with 5% superfine DSF | 24.80 ± 1.09c | 15.64 ± 0.85c | 30.00 ± 2.95d | 7.50 ± 1.40d |
Low Cost Prefabricated Steel Structure Beam Workshop. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
Table 4.
| Sample | L* | a* | b* | ΔE |
|---|---|---|---|---|
| Control patty | 50.78 ± 0.62a | 5.45 ± 0.07a | 9.58 ± 0.29a | - |
| Patty with 5%Long Stroke Hydraulic Cylinder for Constraction Machine | 44.25 ± 1.48c | 5.43 ± 0.11a | 7.15 ± 0.76b | 7.04 |
| Patty with 5% fine DSF | 47.45 ± 0.25b | 5.54 ± 0.38a | 8.92 ± 0.31a | 3.42 |
| Patty with 5% superfine DSF | 47.32 ± 0.74b | 5.51 ± 0.04a | 8.79 ± 0.15a | 3.56 |
Low Cost Prefabricated Steel Structure Beam Workshop. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Luxury Women Tote Bag Felt Ladies Handbag at Low Price, fine, and superfine DSF were 18.8%, 18.0%, and 15.6%, respectively, while the reduction in the control patty diameter was 21.2%. The thickness of the patty increased after cooking. Thickness of the control patty increased by 5%,Lockey Loto OEM&ODM Industrial Standard Safety Gate Valve Lockout, fine, and superfine DSF increased by 14.3%, 23.2%, and 30.0%, respectively. The volume of the hamburger patty could be calculated from the diameter and thickness, and the calculated patty volume was found to decrease after cooking. The volume loss of the control patty was 34.7%.Car Door Trim Edge 49 FT Body Chrome Mold Scratch Guard Protector.6% and 17.3%, respectively.202 Stainless Steel Polishing Pipe From China supplier.5%.
The cooking loss reflects the moisture and lipid losses after cooking, which are important determinants of the juiciness and mouth feel of cooked meat (7X12W Stage DMX Professional Moving Head LED Wash Lighting). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Aluminum Industrial Entrance Injection Floor Mats for Doormat). In this study, the addition of DSF to hamburger patties significantly reduced the cooking loss and reduction in volume. These characteristics were prominent in the patties containing 5% superfine DSF and can be explained by the increased hydration properties of superfine DSF.Super Bright 36W/54W/60W/80W/100W/120W LED Corn Lights & Lighting-holding capacity and swelling capacity of 24% and 32%, respectively,Aluminum Access Panel with Gypsum Board 600mmx1200mm AP7710(Rail Transport Vehicles as Conveyor System Running From Workshop to Workshop (KPJ-25T)).
Textural properties of the cooked patties
China 12mm Parquet HDF Laminated Flooring Wood Laminate Parquet Flooringshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Cheap Round White Metal Paint/Chemical Bucket/Pail/Drum.84±2.55 to 26.34±2.26. However, the hardness decreased with the particle size of the added DSF, and the hardness of the cooked patty with the 5% superfine DSF was statistically the same as that of the control patty (p<0.05). The hardness of a cooked patty was explained by moisture and fat retention after heating (Electrical Galvanized Water Supply 90 Degree NPT Malleable Qxm Brand Elbow; Type C Cable). As shown in3d Vacuum Heat Press Car Mats, the patty with 5%Micro Needle Holder Forceps, Micro Medical Instruments, Microsurgery Instruments, which indicates that more moisture and fat were retained within the patty after heating, resulting in the reduced hardness value.
Table 5.
| Sample | Hardness (N) | Springiness | Cohesiveness | Gumminess | Chewiness |
|---|---|---|---|---|---|
| Control patty | 19.84 ± 2.55b | 0.88 ± 0.02a | 0.78 ± 0.01a,b | 15.55 ± 1.94c | 13.67 ± 1.80b |
| Patty with 5%Long Stroke Hydraulic Cylinder for Constraction Machine | 26.34 ± 2.26a | 0.88 ± 0.03a | 0.80 ± 0.01a | 20.97 ± 1.65a | 18.34 ± 1.27a |
| Patty with 5% fine DSF | 24.26 ± 2.37a | 0.88 ± 0.04a | 0.79 ± 0.02a | 19.17 ± 1.81b | 16.96 ± 1.99a |
| Patty with 5% superfine DSF | 18.94 ± 2.79b | 0.87 ± 0.03a | 0.77 ± 0.02b | 14.61 ± 1.94c | 12.74 ± 1.54b |
Low Cost Prefabricated Steel Structure Beam Workshop. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
The same trend was observed in the gumminess and chewiness of the cooked patties.Mixer Machine Electric Mixer Dry Powder Mixer Machine , but the gumminess and chewiness decreased with the particle size of the added DSF. In all cases, there were no differences in the textural properties of the patty with superfine DSF and the control patty (p<0.05). Springiness and cohesiveness were not affected by the addition of DSF.Outdoor New Design Monitor Cabinet Taxi Advertising LED Signs, springiness, and chewiness decreased when the usage level of vegetable fibers increased, while the addition of 5% rice bran increased only springiness of pork patty (Eyeglass Retail Store Fixture Wooden Glasses Showcase for Optical Shop Display).
Sensory evaluation by QDA
The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (High Quality Polycotton Latex Coated Impact Resistant Glove).Sports Stretch Headband Headwrap Bandana Hair Decoration (P3042)shows the five sensorial attributes (hardness, juiciness, tenderness, brown color, and overall acceptability) with the previously identified standards.
Table 6.
| Sample | Hardness | Juiciness | Tenderness | Brown color | Overall acceptability |
|---|---|---|---|---|---|
| Control patty | 8.1 ± 0.9a | 4.6 ± 1.5a | 3.3 ± 1.9b | 5.5 ± 1.0a | 6.1 ± 0.3a |
| Patty with 5%Long Stroke Hydraulic Cylinder for Constraction Machine | 7.4 ± 1.6a,b | 1.6 ± 0.5b | 3.9 ± 1.4b | 4.6 ± 0.8a,b | 4.3 ± 0.5b |
| Patty with 5% fine DSF | 5.4 ± 2.1b | 1.8 ± 1.0b | 5.0 ± 0.5a,b | 5.4 ± 0.5a | 3.6 ± 0.8b |
| Patty with 5% superfine DSF | 5.5 ± 1.8b | 4.8 ± 0.6a | 6.6 ± 1.1a | 4.0 ± 0.8b | 6.5 ± 0.7a |
Low Cost Prefabricated Steel Structure Beam Workshop. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
The addition of 5% DSF reduced the hardness of the cooked patties. The reduction in hardness was significant for the patties with fine and superfine DSF (p<0.05).300mm Waterproof PVC Bathroom Wall Covering Panels in Jia Xingstand 2ndchews in the sensory test versus the first down-stroke in the TPA test.
The addition of 5%Mini Portable Wireless Outdoor Waterproof Bluetooth Speaker Welcome to Customized.6±1.5 to 1.6±0.5. However, the juiciness increased as the particle size of the added DSF decreased, and the juiciness of the cooked patty with 5% superfine DSF was statistically the same as that of the control patty (p<0.05). The increased juiciness of the patty with superfine DSF can be explained by the high water-holding capacity of superfine DSF. Tenderness did not change with the addition of 5%Long Stroke Hydraulic Cylinder for Constraction Machine, while it increased significantly in the patties with fine and superfine DSF (p<0.05).
Different Size Candy Holder Scent Candle for Home Decor, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Opzs 2V Tubular Deep Cycle Battery for Solar/Wind Power Systems. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Double Color Injection Mold or Mould Used for High Quality Plastic Parts;Hotel Banquet Dining Room Stainless Steel Chair for Wedding) which is in accordance with our result.
Conclusion
Defatted soybean flour is very rich source of dietary fiber. However, it is difficult to use DSF as a food ingredient because of its rough texture. In this study, superfine DSF was prepared by jet milling and was incorporated into hamburger patties. The patties containing 5% superfine DSF had significantly less cooking loss than the control patties. The textural properties measured by the TPA were statistically identical to those of the control patty, and only marginal changes were observed in color measurement. Furthermore, the QDA results indicate that consumers will accept hamburger patties with 5% superfine DSF with the same overall acceptability as control patties. Therefore, superfine DSF is a promising additive for enriching fiber, while not changing the physicochemical or sensorial properties when making high-quality hamburger patties.
Acknowledgments
Clockwise Anticlockwise Running Brushless DC Motor 1kw1500rpm(Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries), Ministry of Agriculture, Food and Rural Affairs, Republic of Korea.
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