29D-12 |
Heat transfer coefficient in different thermal processing systems for meat and poultry products |
R. Y. MURPHY, K. H. Driscoll, and B. L. Beard. Biological and Agricultural Engineering, University of Arkansas, Fayetteville, AR 72701 The development of an optimal heat treatment process for food processing hinges on the understanding of heat transfer properties present both inside and outside the product. The objective of this study was to determine the apparent heat transfer coefficient in different systems for thermal processing of meat and poultry products. Beef and chicken patties were used in this study. During thermal processing, the transient heat flux was measured using a micro-foil heat flux sensor based on the temperature difference between the product surface and the cooking environment. The apparent heat transfer coefficient during cooking was determined using a graphical method of unsteady-state conduction in a flat plate. Different pilot cooking systems such as air convection oven, impingement oven, fryer, steam cooker, or hot water cooker were investigated. The heat transfer coefficient (h) ranged from 20 W/m2K to 4000 W/m2K in different cooking units. The heat transfer coefficient in a water cooker was about 800 W/m2K at a circulation velocity of 0.5 m/s. The heat transfer coefficient in a flash steam cooker was about 4000 W/m2K at a velocity of 5 m/s. This information is useful for modeling a commercial processing system. The result obtained from this study can be used to optimize a thermal process for meat and poultry products.
Session 29D, Food Engineering: Thermal processes
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