Apparent thermal diffusivity linear functions vs. product temperature were estimated for pork cooked under two different treatments (forced convection, FC and forced convection/steam combined, FC/S) at 100, 110, 120 and 140 °C by means of experimental time–temperature data and a developed finite-difference algorithm. Slope and intercept of each function were employed to calculate apparent thermal diffusivity at 40, 55 and 70 °C. Generally, FC/S treatments gave significantly higher apparent thermal diffusivities in comparison with FC conditions. Apparent thermal diffusivities were used to develop a model for cooking time and final core temperature prediction on the basis of oven setting. The model was validated by means of additional cooking tests performed at different temperatures of those employed for model development. Root mean square error values lower than 3.8 °C were obtained comparing predicted and experimental temperature profiles. Percentage errors lower than 3.1% and 3.5% were, respectively, obtained for cooking times and final core temperatures.

Apparent thermal diffusivity estimation for the heat transfer modeling of pork loin under air/steam cooking treatments / Rinaldi, Massimiliano; Chiavaro, Emma; Massini, Roberto. - In: INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY. - ISSN 0950-5423. - 45:9(2010), pp. 1909-1917. [10.1111/j.1365-2621.2010.02360.x]

Apparent thermal diffusivity estimation for the heat transfer modeling of pork loin under air/steam cooking treatments

RINALDI, Massimiliano;CHIAVARO, Emma;MASSINI, Roberto
2010-01-01

Abstract

Apparent thermal diffusivity linear functions vs. product temperature were estimated for pork cooked under two different treatments (forced convection, FC and forced convection/steam combined, FC/S) at 100, 110, 120 and 140 °C by means of experimental time–temperature data and a developed finite-difference algorithm. Slope and intercept of each function were employed to calculate apparent thermal diffusivity at 40, 55 and 70 °C. Generally, FC/S treatments gave significantly higher apparent thermal diffusivities in comparison with FC conditions. Apparent thermal diffusivities were used to develop a model for cooking time and final core temperature prediction on the basis of oven setting. The model was validated by means of additional cooking tests performed at different temperatures of those employed for model development. Root mean square error values lower than 3.8 °C were obtained comparing predicted and experimental temperature profiles. Percentage errors lower than 3.1% and 3.5% were, respectively, obtained for cooking times and final core temperatures.
2010
Apparent thermal diffusivity estimation for the heat transfer modeling of pork loin under air/steam cooking treatments / Rinaldi, Massimiliano; Chiavaro, Emma; Massini, Roberto. - In: INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY. - ISSN 0950-5423. - 45:9(2010), pp. 1909-1917. [10.1111/j.1365-2621.2010.02360.x]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11381/2316763
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