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COMPUTERIZED COOKING SIMULATION OF MEAT PRODUCTS
Author(s) -
SARKIN RONALD J.
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb15254.x
Subject(s) - organoleptic , pasteurization , product (mathematics) , meat packing industry , food science , value (mathematics) , process engineering , process (computing) , computer science , mathematics , chemistry , engineering , statistics , geometry , operating system
A simulation technique for the processing of cooked meat products has been established utilizing computer solutions of empirical mathematical formulae. Parameters used to describe the process are center temperature, degree of pasteurization, extent of organoleptic change (cooking value) and product yields. Results permitted optimization of processing cycles, equipment design, and economic feasibility studies.