Safe cooking optimisation by F-value computation in a semi-automatic oven

Pittia, Paola; Furlanetto, Riccardo; Maifreni, Michela; Mangina, F. Tassan; Rosa, Marco Dalla

doi:10.1016/j.foodcont.2007.07.008

Cited by 12 publications

(8 citation statements)

References 18 publications

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“…Multipoint probe allowed measuring the meat SHP final temperature with higher accuracy than single point ones both for pork loin and roast beef samples, as previously reported (Pittia et al, 2008). All the obtained mean temperature differences (Table 2) were very high and unacceptable for food safety.…”

Section: Multipoint Probe Insertions and Temperature Measurementssupporting

confidence: 64%

“…The use of thermometers with multiple sensible points proposed by Pittia, Furlanetto, Maifreni, Tassan Mangina, and Dalla Rosa (2008) may give the advantage of a deep simplification of the positioning operation also reducing endpoint temperature measurement errors, but in itself cannot give a prediction of SHP temperature profile evolution for the cooking process design and control.…”

Section: Introductionmentioning

confidence: 99%

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Real-time estimation of slowest heating point temperature and residual cooking time by coupling multipoint temperature measurement and mathematical modelling: Application to meat cooking automation

2012

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Section: Multipoint Probe Insertions and Temperature Measurementssupporting

confidence: 64%

Section: Introductionmentioning

confidence: 99%

Real-time estimation of slowest heating point temperature and residual cooking time by coupling multipoint temperature measurement and mathematical modelling: Application to meat cooking automation

2012

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“…Generally, the appropriate F 71.1 value for pasteurization is 5 min at the cold point (Pittia and others ). Among all conditions in Table , only 5 conditions showed F 71.1 values higher than 5 min.…”

Section: Resultsmentioning

confidence: 99%

“…In this study, a reference temperature of 71.1 °C and a z ‐value of 10 °C were used. These values were based on previously reported experimental thermal resistance data of alterative and pathogenic microorganisms including thermoresistant Listeria monocytogenes , Salmonella spp., and Escherichia coli O157:H7 (Goodfellow and Brown ; Fairchild and Foegeding ; Doyle and others ; Pittia and others ). The F ‐value ( F 71.1 ) was calculated by summation of the finite partial lethal effects for the following equation:

F = \int_{t_{0}}^{t_{f}} 10 \frac{T (t) - T_{ref}}{z} d t

where t 0 is the start time of heating, t f is the finish time of heating, T f is the time at finished heating, T ( t ) is the temperature at time t , and T ref is the reference temperature.…”

Section: Methodsmentioning

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

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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.

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“…Although the classical first-order kinetic model is frequently used, an optimization (quality assessments, energy saving, etc.) of the thermal processes [26] should take into account these new types of modeling.…”

Section: Microbial Considerations In Fruits Thermal Processingmentioning

confidence: 99%

- Thermal Processing of Canned Foods

Sun¹

2012

Thermal Food Processing

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The proportion of fruits that are eaten after processing has greatly increased in the last decade, with in particular a remarkable expansion and diversification of fruit juices. Canning comes a far second, while fresh-cut (outside the scope of this chapter) and puréed products have also received renewed interest. There is a steady industrial demand for cooked chilled or frozen intermediate products, most of which are further processed, for example, in jams or frozen desserts. Concentrated juices are a commodity on the world market. As most fruits are of relatively low pH (lower than 4.5), the microbial safety of fruit products only requires mild heat treatments (pasteurization) even for long-term stability at room temperature. The limiting factors in thermal treatments of fruits are therefore more linked to physicochemical properties. The first limiting factor often is inactivation of endogenous enzymes, some of which can be relatively heat resistant. The typical example is pectin methylesterase, which is linked to cloud instability in fruit juices. The thermal treatments applied

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Safe cooking optimisation by F-value computation in a semi-automatic oven

Cited by 12 publications

References 18 publications

Real-time estimation of slowest heating point temperature and residual cooking time by coupling multipoint temperature measurement and mathematical modelling: Application to meat cooking automation

Real-time estimation of slowest heating point temperature and residual cooking time by coupling multipoint temperature measurement and mathematical modelling: Application to meat cooking automation

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

- Thermal Processing of Canned Foods

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