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Evaluation of heat propagation through poultry in a reduced computational‐cost model of contact cooking
Author(s) -
Eberth John F.,
Neal Jack A.,
Robles Hernandez Francisco C.
Publication year - 2012
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.1365-2621.2012.02951.x
Subject(s) - work (physics) , thermal , food contact materials , poultry meat , distribution (mathematics) , poultry farming , environmental science , materials science , process engineering , biological system , computer science , mathematics , mechanical engineering , thermodynamics , chemistry , engineering , food science , food packaging , biology , physics , mathematical analysis , ecology
Summary During thermal food preparation, it is essential for the product to reach safe temperature thresholds. Yet, excessive cooking is time‐consuming and decreases desirable qualities. In this work, we developed, and experimentally verified, a computationally minimum mathematical model to predict one‐dimensional temperature distribution through contact cooking of poultry. This model was based on discretising the heat equation with temperature and time varying thermophysical properties of the major constituents: water, proteins and lipids. The relative amounts of these constituents are available from the United States Department of Agriculture (USDA) for different poultry samples. Our results yielded an average modelling experimental temperature error of 3.15 °C. For contact cooking of a 1‐cm thick sample, the minimum time to reach the temperature threshold in a chicken breast was 368 s compared to 98.9 s when flipped at an optimised time. These techniques can be implemented into a microprocessor‐based thermal monitoring system to non‐invasively predict temperature distribution in processed meat and poultry.