Heat transfer modeling of chicken cooking in hot water

Siripon, Kritsna; Tansakul, Ampawan; Mittal, G.S.

doi:10.1016/j.foodres.2007.03.005

Cited by 31 publications

(15 citation statements)

References 9 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The BSL samples had a shorter cooking time compared with the BS samples for the same cooking method. Siripon et al () stated that cooking meat in hot water involves heat transferred through convection from hot water to the meat surface and through heat conduction from the surface to the interior of the meat. Furthermore, moisture that diffuses outward toward the product surface is vaporized (Chen et al ).…”

Section: Resultsmentioning

confidence: 99%

Validation of feasibility and quality of chicken breast meat cooked under various water‐cooking conditions

Chumngoen

Chen

Tan

2016

Animal Science Journal

View full text Add to dashboard Cite

Under laboratory conditions, the qualities of boneless chicken breasts are commonly determined by placing them in a bag and cooking them in a water bath. The results are often applied as references for comparing the influences of cooking techniques. However, whether a sample cooked under this "laboratory" condition actually represents the meat cooked under the "real-life" condition in which meat is frequently cooked directly in water without packaging remains unclear. Whether the two cooking conditions lead to comparable results in meat quality should be determined. This study evaluated the influence of cooking conditions, including "placed-in-bag and cooked in a water bath (BC)" and "cooked directly in hot water (WC)" conditions, on the quality of chicken meat. The results reveal that BC samples had a longer cooking time. Deboned-and-skinless BC samples had a higher cooking loss and lower protein solubility (P < 0.01). BC samples with bone and skin had a higher lightness in both skin and muscle. No significant differences were observed in attributes, including shear force, collagen solubility, microstructures, redness, yellowness and descriptive sensory characteristics between treatments. Based on the results, considering the quality attributes that might be influenced, is critical when conducting relevant research.

show abstract

Section: Resultsmentioning

confidence: 99%

Validation of feasibility and quality of chicken breast meat cooked under various water‐cooking conditions

Chumngoen

Chen

Tan

2016

Animal Science Journal

View full text Add to dashboard Cite

show abstract

“…NS has been successfully used to determine the cold points in the 3‐dimensional heat conduction models, which is a difficult task because the rate of heat flowing is totally different from 1 direction conduction in the simple geometry. NS has been used to solve heat conduction problems for the cooking of chickens (Siripon and others ) and breads (Chhanwal and others ). The partial differential equations governing such a system need to be solved in their entirety using numerical techniques (Abdul Ghani and others ).…”

Section: Introductionmentioning

confidence: 99%

Using Numerical Analysis to Develop and Evaluate the Method of High Temperature Sous‐Vide to Soften Carrot Texture in Different‐Sized Packages

Hong

Uhm

Yoon

2014

Journal of Food Science

View full text Add to dashboard Cite

The high-temperature sous-vide (HTSV) method was developed to prepare carrots with a soft texture at the appropriate degree of pasteurization. The effect of heating conditions, such as temperature and time, was investigated on various package sizes. Heating temperatures of 70, 80, and 90 °C and heating times of 10 and 20 min were used to evaluate the HTSV method. A 3-dimensional conduction model and numerical simulations were used to estimate the temperature distribution and the rate of heat transfer to samples with various geometries. Four different-sized packages were prepared by stacking carrot sticks of identical size (9.6 × 9.6 × 90 mm) in a row. The sizes of the packages used were as follows: (1) 9.6 × 86.4 × 90, (2) 19.2 × 163.2 × 90, (3) 28.8 × 86.4 × 90, and (4) 38.4 × 86.4 × 90 mm. Although only a moderate change in color (L*, a*, and b*) was observed following HTSV cooking, there was a significant decrease in carrot hardness. The geometry of the package and the heating conditions significantly influenced the degree of pasteurization and the final texture of the carrots. Numerical simulations successfully described the effect of geometry on samples at different heating conditions.

show abstract

“…Rahmi and Ferruh (2009) scanned apples, bananas, strawberries and pears. Siripon et al (2007) used a 3D scanner (Atos, GOM, Germany) to acquire images of halved chickens.…”

Section: Resultsmentioning

confidence: 99%

Numerical modelling of agricultural products on the example of bean and yellow lupine seeds

Anders¹,

Kaliniewicz²,

Markowski³

2015

International Agrophysics

View full text Add to dashboard Cite

A b s t r a c t. Numerical models of bean seeds cv. Złota Saxa and yellow lupine seeds cv. Juno were generated with the use of a 3D scanner, the geometric parameters of seeds were determined based on the models developed, and compared with the results of digital image analysis and micrometer measurements. Measurements of seed length, width and thickness performed with the use of a micrometer, 3D scanner and digital image analysis produced similar results that did not differ significantly at a = 0.05. The micrometer delivered the simplest and fastest measurements. The mean surface area of bean seeds cv. Złota Saxa and yellow lupine seeds cv. Juno, calculated with the use of mathematical formulas based on the results of micrometer measurements and digital image analysis, differed significantly from the mean surface area determined with a 3D scanner. No significant differences in seed volume were observed when this parameter was measured with a 3D scanner and determined with the use of mathematical formulas based on the results of digital image analysis and micrometer measurements. The only differences were noted when the volume of yellow lupine seeds cv. Juno was measured in a 25 ml liquid pycnometer.

show abstract

Heat transfer modeling of chicken cooking in hot water

Cited by 31 publications

References 9 publications

Validation of feasibility and quality of chicken breast meat cooked under various water‐cooking conditions

Validation of feasibility and quality of chicken breast meat cooked under various water‐cooking conditions

Using Numerical Analysis to Develop and Evaluate the Method of High Temperature Sous‐Vide to Soften Carrot Texture in Different‐Sized Packages

Numerical modelling of agricultural products on the example of bean and yellow lupine seeds

Contact Info

Product

Resources

About