Impingement Cooking of Meat Products: Effect of Variability on Final Temperature

Cronin, Kevin; Caro‐Corrales, José; Tobin, John T.; Kerry, Joe P.

doi:10.1177/1082013208095515

Cited by 3 publications

(2 citation statements)

References 18 publications

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“…The different regions under the air impingement jet are shown in Figure 5. Many studies have been conducted regarding air impingement from a heat transfer point of view (Arganbright & Resch, 1971; Arik et al., 2013; Cronin et al., 2008; Ekkad & Singh, 2021; Erdogdu et al., 2007; Jafari & Alavi, 2008).…”

Section: Potential For Air Impingement As a Dry‐cleaning Methodsmentioning

confidence: 99%

A review of food safety in low‐moisture foods with current and potential dry‐cleaning methods

Karuppuchamy,

Heldman,

Snyder

2024

Journal of Food Science

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Food is one of the basic needs of human life. With the increasing population, the production and supply of safe and quality foods are critical. Foods can be classified into different categories including low moisture, intermediate moisture, and high moisture content. Historically, low‐moisture foods have been considered safe for human consumption due to the limited amount of moisture for microbial activity. Recalls of these foods due to pathogens such as Salmonella and undeclared allergens have brought attention to the need for improved cleaning and sanitization in dry food manufacturing facilities. In the food industry, cleaning and sanitation activities are the most efficient methods to prevent microbial contamination; however, water is most often required to deliver cleaning and sanitation agents. A well‐written and properly implemented sanitation standard operating procedure can take care of microbial and allergen cross‐contamination. Nevertheless, there are unique challenges to cleaning and sanitation processes for low‐moisture food manufacturing facilities. The introduction of moisture into a low‐moisture food environment increases the likelihood of cross‐contamination by microbial pathogens. Hence, the use of water during cleaning and sanitation of dry food manufacturing facilities should be limited. However, much less research has been done on these dry methods compared to wet sanitation methods. This review discusses recent foodborne outbreaks and recalls associated with low‐moisture foods the accepted methods for cleaning and sanitation in dry food manufacturing facilities and the limitations of these methods. The potential for air impingement as a dry‐cleaning method is also detailed.

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Section: Potential For Air Impingement As a Dry‐cleaning Methodsmentioning

confidence: 99%

A review of food safety in low‐moisture foods with current and potential dry‐cleaning methods

Karuppuchamy,

Heldman,

Snyder

2024

Journal of Food Science

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“…Validation of these predictions will then be accomplished by comparison with experimental results. Finite element modeling has been used for successfully simulating several processing operations and specifically heat transfer in a variety of foodstuffs such as cheese (Caro‐Corrales and others ), meat (Cronin and others ), vegetables (Martens and others ), and apples (Kursat and others ). A great variety of studies for simulating 3‐dimensional (3D) objects have been carried out using axis symmetry in 2D regions for non–steady‐state processes that accurately represent the 3D geometries.…”

Section: Introductionmentioning

confidence: 99%

Heat Transfer during Blanching and Hydrocooling of Broccoli Florets

Iribe-Salazar

Caro‐Corrales

Hernández‐Calderón

et al. 2015

Journal of Food Science

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The objective of this work was to simulate heat transfer during blanching (90 °C) and hydrocooling (5 °C) of broccoli florets (Brassica oleracea L. Italica) and to evaluate the impact of these processes on the physicochemical and nutrimental quality properties. Thermophysical properties (thermal conductivity [line heat source], specific heat capacity [differential scanning calorimetry], and bulk density [volume displacement]) of stem and inflorescence were measured as a function of temperature (5, 10, 20, 40, 60, and 80 °C). The activation energy and the frequency factor (Arrhenius model) of these thermophysical properties were calculated. A 3-dimensional finite element model was developed to predict the temperature history at different points inside the product. Comparison of the theoretical and experimental temperature histories was carried out. Quality parameters (firmness, total color difference, and vitamin C content) and peroxidase activity were measured. The satisfactory validation of the finite element model allows the prediction of temperature histories and profiles under different process conditions, which could lead to an eventual optimization aimed to minimize the nutritional and sensorial losses in broccoli florets.

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Effects of novel thermal processing technologies on the sensory quality of meat and meat products

Kerry¹

2011

Processed Meats

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Impingement Cooking of Meat Products: Effect of Variability on Final Temperature

Cited by 3 publications

References 18 publications

A review of food safety in low‐moisture foods with current and potential dry‐cleaning methods

A review of food safety in low‐moisture foods with current and potential dry‐cleaning methods

Heat Transfer during Blanching and Hydrocooling of Broccoli Florets

Effects of novel thermal processing technologies on the sensory quality of meat and meat products

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