Modelling coupled heat–water transfers during a decontamination treatment of the surface of solid food products by a jet of hot air. I. Sensitivity analysis of the model and first validations of product surface temperature under constant air temperature conditions

Kondjoyan, Alain; Rouaud, Olivier; McCann, M.S.; Havet, Michel; Foster, A; Swain, MJ; Daudin, Jean-Dominique

doi:10.1016/j.jfoodeng.2005.05.014

Cited by 26 publications

(19 citation statements)

References 5 publications

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“…Until now, engineers have used practical know-how and rules of thumb in chiller design and operation, with all the inherent risks of making mistakes (Mirade & Picgirard, 2006). Non uniform air distribution in blast refrigeration systems is one of the major factors that result in significant spatial temperature variability (Becker & Fricke, 2004;Dincer, 1994;Kondjoyan et al, 2006;Wooton, 1986). Lack of accounting for these variations may have serious effects on food quality and safety.…”

Section: Introductionmentioning

confidence: 99%

An inverse lumped capacitance method for determination of heat transfer coefficients for industrial air blast chillers

Mohamed

2008

Food Research International

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Section: Introductionmentioning

confidence: 99%

An inverse lumped capacitance method for determination of heat transfer coefficients for industrial air blast chillers

Mohamed

2008

Food Research International

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“…A number of efforts have been made to describe the physical parameters and to model the processes, both for dry air (Kondjoyan, Mccann et al 2006a;Kondjoyan, Rouaud et al 2006b;Kondjoyan and Havet 2003;Valdramidis et al 2005) and steam (Kondjoyan and Portanguen 2008;Valdramidis et al 2008). The experimental data typically shows variations way beyond what can be explained by model parameters, thus indicating that the models may be incomplete with respect to parameters.…”

Section: Surface Pasteurisationmentioning

confidence: 99%

Recent Advances in Minimal Heat Processing of Fish: Effects on Microbiological Activity and Safety

Rosnes

Skåra

Skipnes

2011

Food Bioprocess Technol

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“…Thermal properties of the Teflon sample used during experiments were accurately known from a previous study: its thermal conductivity k=0.23 Wm −1 K −1 , a ¼ 1:23 Â 10 À7 m 2 :s À1 (Kondjoyan et al 2006). During the first period of treatment and during sample cooling, the upper boundary condition was determined by Neumann's condition and using Newton's law.…”

Section: Microbial Strain Preparationmentioning

confidence: 99%

“…On the upper surface of the sample h, the heat transfer coefficient, was equal to 760 Wm −2 K −1 (value for the mixed steam/air jet; Techasena and Flick 1995) and to 150 Wm −2 K −1 (Kondjoyan et al 2006) during the first steam condensation stage and the last cooling stage, respectively. The lower surface of the sample was stuck to the support.…”

Section: Microbial Strain Preparationmentioning

confidence: 99%

Quantitative Evaluation of Thermal Inactivation Kinetics of Free-Floating Versus Surface-Attached Listeria innocua Cells

Valdramidis

Péroval²,

Portanguen³

et al. 2007

Food Bioprocess Technol

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Surface pasteurization is one of the decontamination treatments that can contribute to better preservation of meat products retaining most of their quality characteristics relatively intact if compared with the raw products. The current research compares the kinetics of free-floating and surface attached Listeria innocua cells by using integrated microbial and heat transfer modelling approaches. Surface pasteurization treatments are applied on a (abiotic) Teflon® model system in a novel steam surface decontamination rig. The experimental set-up prevented following four technological aspects to occur, (1) cold purge migration to the surface during the heating process, (2) inactivation kinetics of a cocktail of microbes, (3) protective effect of food components, and (4) physical distribution of bacteria throughout the depth of the product skin. Microbial load predictions are performed based on the inactivation parameters obtained during free-floating cell experiments. These predictions, when compared with the microbial data of the surface treatments, prove that the surface attached cells were much more heat resistant, despite the experimental set-up preventing the aforementioned (technological) events to occur. Indeed, surface attached cells can have different physiological/phenotypical/genetical characteristics, such as cell aggregations, colony formations, presence of flagella. In a final step, three techniques are implemented to evaluate mathematically the kinetics of the surface attached cells. Overall, this research's significance is lying in the quantitative assessment of microbial heat resistance. The technological reasons underlying the increased microbial heat resistance on biotic and abiotic surfaces should be reevaluated, taking into account possible physiological/ phenotypical/genetical characteristics.

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Modelling coupled heat–water transfers during a decontamination treatment of the surface of solid food products by a jet of hot air. I. Sensitivity analysis of the model and first validations of product surface temperature under constant air temperature conditions

Cited by 26 publications

References 5 publications

An inverse lumped capacitance method for determination of heat transfer coefficients for industrial air blast chillers

An inverse lumped capacitance method for determination of heat transfer coefficients for industrial air blast chillers

Recent Advances in Minimal Heat Processing of Fish: Effects on Microbiological Activity and Safety

Quantitative Evaluation of Thermal Inactivation Kinetics of Free-Floating Versus Surface-Attached Listeria innocua Cells

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