Heat transfer and temperature of foods during processing∗

Abstract

Safety and economics concerns have accentuated an interest in energy input and consumption in the foods industry. This review article focuses on reported temperatures and temperature histories in food preparation and processing. To assist in interpreting reported data, a basic understanding of heat transfer parameters used is given. The relationships between temperature and time histories and quality effects of physical and chemical changes in foods, the production of new compounds with possible health effects, and microbiological safety are summarized. Several areas of needed research are identified.

The Effects of Rotating Hot Air and Charbroiling on Beef Shortloin Steaks1,2

“…Although higher grill temperatures required higher power consumption, shorter cooking times offset this effect on energy consumption. An understanding of thermal stresses is important in order to optimize preparation processes and food quality (Holmes and Woodburn 1981).…”

Influence of Selected Oven and Endpoint Temperatures upon the Ultrastructure of Turkey Meat

“…The influence of endpoint and cooking temperatures upon quality characteristics of turkey has been extensively reported (Holmes and Woodburn, 1981). The thrust of heat stress research has been to determine the effect of heat treatments on cooking time, cooking losses (moisture and fat), juiciness, tenderness, color, and flavor as well as a number of other quality parameters of meat.…”

The Roasted and the Boiled: Food Composition and Heat Treatment with Special Emphasis on Pit-Hearth Cooking

“…While the amount of connective tissue is the same in younger and older animals, the number and strength of bonds between peptide chains are greater in older animals; thus, meat from older animals is tougher than that from younger animals and requires longer cooking (Penfield and Campbell 1990:194-195). Other factors such as the amount of bone present, the fiber density (high in young animals, lower in adults), and fat content influence the time it takes for the internal temperature of a piece of meat to increase and, therefore, for protein denaturation to occur (Holmes and Woodburn 1981).…”