Modelling of beef surface temperatures during steam decontamination

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F03%3A00008405" target="_blank" >RIV/60461373:22330/03:00008405 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Modelling of beef surface temperatures during steam decontamination
Original language description
The study is aimed at assessment of surface temperature on lean beef meat pieces placed into the pressure tank and steam sprayed at all sides and subsequently vacuum-cooled. The knowledge of the temperature of the meat surface is very important parameterduring microbial decontamination of beef carcass surface with steam. The surface temperature determines effectiveness of the process. High temperature of the carcass surface may however result in irreversible colour change of the treated surface, which is undesirable. Direct measuring of the carcass surface temperature during steam spraying is very complicated. Mathematical modelling of the steam-decontamination process of beef carcass was enabled by calculation of the surface temperature based on the cognisance of the temperature development in the surroundings of the meat. At the same time, the modelling also used the data concerning assessment of the time development of the heat-transfer coefficient by evaluation of experiments with
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Publication year
2003
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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