Modelling of beef surface temperatures during steam decontamination

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Modelling of beef surface temperatures during steam decontamination

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

Modelling of beef surface temperatures during steam decontamination

Popis výsledku anglicky

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

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2003

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Journal of Food Engineering

ISSN

0260-8774

e-ISSN

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Svazek periodika

58

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

BE - Belgické království

Počet stran výsledku

8

Strana od-do

95-102

Kód UT WoS článku

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EID výsledku v databázi Scopus

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