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Modelling of cooking‐cooling processes for meat and poultry products
Author(s) -
Marcotte Michèle,
Chen Cuiren R.,
Grabowski Stefan,
Ramaswamy Hosahalli S.,
Piette JeanPaul Gabriel
Publication year - 2008
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2006.01508.x
Subject(s) - thermal diffusivity , heat transfer , volume (thermodynamics) , sensitivity (control systems) , thermal , energy consumption , thermodynamics , materials science , mathematics , mechanics , process engineering , physics , engineering , electrical engineering , electronic engineering
Summary Traditional cooking‐cooling of processed meat and poultry products is industrially carried out in smokehouses or autoclaves. A mathematical model was developed to simulate these operations. Equations, describing heat transfer and thermal destruction of micro‐organisms and quality characteristics, were solved numerically. The model was validated experimentally for heat transfer and energy consumption and was used to perform a sensitivity analysis. Input variables were: process time (PT), smokehouse temperature ( T SH ), bologna size (diameter, D and height, H ), surface heat transfer coefficients ( h heat and h cool ), product thermal diffusivity ( α heat and α cool ). Output variables were: product core temperature ( T c ), core and volume‐average lethality ( P cm and P vm ) and cook ( C c and C v ) values as well as surface ( Q s ) and volume‐average ( Q v ) quality retention, total specific energy consumption (En) and energy efficiency (Ce). Multiple linear regression models were developed to predict C c and C v from five inputs and used to obtain acceptable deviation ranges.