Real-time estimation of slowest heating point temperature and residual cooking time by coupling multipoint temperature measurement and mathematical modelling: Application to meat cooking automation

Heating of liquid foods in cans: Effects of can geometry, orientation, and food rheology

“…Generally, such experimental studies are not only tedious, but the use of intrusive sensing devices in such tests also introduces considerable errors and the contamination is always a concern in such applications (Marra & Romano, 2003). Also, real‐time measurements of the temperature of the mobile SHZ are still an important topic of active investigation, even for solid foods (Rinaldi, Chiavaro, & Massini, 2012). In the early numerical studies, although the agreement between the predicted and experimental results was not always satisfactory (Barakat & Clark, 1966; Hiddink, 1975), it paved a way for future developments (Datta, 1985; Engelman & Sani, 1983).…”

Computational Applications for the Evaluation and Simulation of the Thermal Treatment of Canned Foods

“…Willard Dell Bigelow in 1920 presented a method for calculating the F-value of packaged foods, which was essentially graphical, it was determined by weighing (using scissors and analytical balance), counting squares (using graph paper) or planimetry (using planimeter) [71][72][73][74]. Initially, they constructed a graph in Cartesian coordinates, the curve of rise and fall of the temperature (heat penetration) at the slowest heating point (critical point) of the product during sterilization [75][76][77][78][79][80]. The thermal resistance of the bacteria was represented by the thermal destruction time curve (TDT-curve) obtained by plotting the time required to destroy a high percentage of spores from a population versus the degree temperature [81][82][83].…”

Thermal Diffusivities and Influence of Cooking Temperature Combined With Sodium Lactate Addition on Microbiological Characteristics of Rabbit Ham

“…where, α : Thermal diffusivity T : Temperature t : Time r : Radius For thermal diffusivity measurement as a thermo physical property, the variation of the solid products based upon the variation of sodium lactate concentration levels must be taken into account. The Finite Differences method explicit forward was applied to predict the thermal diffusivity and the cooking times (Akterian, 1996;Glavina et al, 2006;Ayadi et al, 2009;Rinaldi et al, 2012;Geankoplis, 2002).The explicit forward Finite Difference method, the thermal diffusivity of Fourier's Law is cleared beginning from the Eq. (2, 3 and 4):…”

“…Furthermore, it is vital to ensure the sensory quality through formulation and processing characteristics. For this reason, it is critical to establish the minimum temperature required in the food and its maintenance for 5 min in the solid thermal center which is assumed as the geometric center, mainly considering that heat is transferred by conduction and that the material has a uniform chemical composition (Akterian, 1996;Glavina et al, 2006;Ayadi, et al, 2009;Rinaldi et al, 2012). All this to achieve a successfully stability; also the analysis of heat treatment is one of the most important physical phenomena during production and food processing.…”