New apparatus to provide repeatable surface temperature-time treatments on inoculated food samples
Foster, A, Ketteringham, LP, Purnell, GL, Kondjoyan, A, Havet, M and Evans, JA (2006). New apparatus to provide repeatable surface temperature-time treatments on inoculated food samples. Journal of Food Engineering. 76 (1), pp. 19-26.
|Authors||Foster, A, Ketteringham, LP, Purnell, GL, Kondjoyan, A, Havet, M and Evans, JA|
The final stage of the BUGDEATH project (James and Evans, 2005) was to further develop the surface heating and cooling apparatus so it would be suitable for commercial exploitation. The new apparatus can be accommodated on a bench top and produces faster more uniform heating and cooling cycles than that previously described. It can heat the surface of a food from 8 to 120 °C in 14 s, cool from 120 to 40 °C in 28 s and then to 8 °C in 5 min. There is an average control error of approximately ±1 °C and a temperature variation over the surface of the sample of only 1.2 °C. Wet heating, using steam at 100 °C, was achieved using a portable steam generator. The price of the parts which made up the apparatus were approximately €10 000 and it takes approximately two person-weeks to build. © 2005 Elsevier Ltd. All rights reserved.
|Keywords||food poisoning; surface decontamination; microbial models; heating and cooling equipment; surface temperature measurement; 0908 Food Sciences; Food Science|
|Journal||Journal of Food Engineering|
|Journal citation||76 (1), pp. 19-26|
|Publisher||London South Bank University|
|Digital Object Identifier (DOI)||doi:10.1016/j.jfoodeng.2005.05.027|
|01 Sep 2006|
|Publication process dates|
|Deposited||16 May 2017|
|Accepted author manuscript|
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