International Conference on Biotechnology and Food Engineering (ICBFE), Date: 2009/06/24 - 2009/06/26, Location: Paris, France

Publication date: 2009-01-01

Author:

Alban, Maria Nila
Eren Özcan, Sezin ; Paelinck, Hubert ; Berckmans, Daniel

Keywords:

3D distribution, temperature non-uniformity, thermal meat cooking, food safety

Abstract:

The 3D spatio-temporal distribution of product core temperatures existing inside a laboratory-scale thermal meat processing chamber were measured and visualized. The hottest and coldest product temperature zones during heating were found to be at the top-right side and bottom of the chamber, respectively. Frequency analysis of the highest and lowest product core temperatures recorded by the matrix core sensors (prikkers) confirmed these results. An algorithm was used to describe and quantify this non-uniformity in temperature distribution. Since the safety of thermally-processed products depends on the adequacy of heating at the coldest point inside the product, it is important that core temperature differences among products be very minimal at any given time during the process. Considering prikker accuracy (±0.4ºC) and acceptable core temperature difference (±0.5ºC), the maximum product core temperature difference of 1.7°C during heating thus was relatively large and implies that end products were not uniformly safe either.