Design and development of apparatus to provide repeatable surface temperature-time treatments on inoculated food samples
Foster, A, Ketteringham, LP, Swain, MJ, Kondjoyan, A, Havet, M, Rouaud, O and Evans, JA (2005). Design and development of apparatus to provide repeatable surface temperature-time treatments on inoculated food samples. Journal of Food Engineering. 76 (1), pp. 7-18.
|Authors||Foster, A, Ketteringham, LP, Swain, MJ, Kondjoyan, A, Havet, M, Rouaud, O and Evans, JA|
The majority of data relating heat treatments to thermal death kinetics has previously been obtained by carrying out in vitro tests on small samples of microorganisms in growth medium or food slurries. However, strong evidence exists that suggests microbial death on heat-treated food surfaces cannot be predicted accurately from such systems. An apparatus was therefore designed to enable microbial death on food surfaces to be quantified. The apparatus uses hot air to provide a 'dry' heat treatment to raise the surface of a food sample to a given temperature, up to 100 °C, hold and then cool it. The surface temperature was measured using an infra-red (IR) thermometer and the air heater was controlled to give a specified surface temperature history. Steam was also used to provide a 'wet', but less controlled heating cycle. © 2005 Elsevier Ltd. All rights reserved.
|Keywords||0908 Food Sciences; Food Science|
|Journal||Journal of Food Engineering|
|Journal citation||76 (1), pp. 7-18|
|Digital Object Identifier (DOI)||doi:10.1016/j.jfoodeng.2005.05.012|
|21 Jul 2005|
|Publication process dates|
|Deposited||15 May 2017|
|Accepted||21 Jul 2005|
|Accepted author manuscript|
CC BY-NC-ND 4.0
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