Communications in Agricultural and Applied Biological Sciences vol:73 issue:1 pages:91-95
The non-uniformity in 3D spatio-temporal distribution of both room and product core temperatures existing inside a laboratory-scale meat cooking chamber was found out to affect product safety. Differences in room temperatures (maximum 11.2ºC) were observed to generally occur at the onset of/during transition stages (come-up and cooling). During the holding stage, temperature differences were consistent as well as the positions of coldest and hottest zones inside the chamber. This implied that imperfect mixing of heating medium inside the chamber actually occurred which may be due to poor air circulation, lower injection velocity, irregular air flow pattern, and asymmetrical air circulation system construction. Compared to room temperature difference, the product core temperature difference was considered to be relatively low (maximum 0.6ºC). However, the core temperature recorded by the control sensor was 4.3°C to 6.1°C higher than that recorded by a matrix sensor positioned 1 cm apart inside the same product, which led to an F-value variation of 41%. Thus, at the end of the cooking process, products were actually underprocessed due to lower core temperatures achieved. This showed that temperature measurements were also sensitive to the position of the core temperature sensor inside the product and can definitely affect product safety.