Mathematical Modelling of Heat Transfer in Mortadella Bologna PGI during Evaporative Pre-Cooling
-
Massimiliano Rinaldi
,
Emma Chiavaro
Abstract
Mortadella evaporative pre-cooling process from 70 to 50°C at core was investigated: the thermal diffusivity and the apparent heat transfer coefficient were experimentally estimated. The effects of ventilation and water spraying with different intervals (0, 5, 10 and 15 min) were tested and core and surface temperatures, cooling times and cook values were compared. Water spraying every 5 min combined with ventilation allowed obtaining both lowest cooling time and cook values in the product. On the contrary, continuous spraying (no interval) presented higher cooling times since probably, after a certain time, water formed a continuous film on product surface, which prevented evaporation. Based on the experimental data, a finite differences mathematical model, previously applied to Mortadella cooking process, was developed and validated by means of two cooling procedures. Acceptable approximation and low percentage errors on final core temperature were obtained, confirming the usefulness and reliability of the proposed model.
References
1. European Council. Council regulation (EC) no 510/2006 of 20 March 2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs. Official Journal of the European Union, 31 Mar 2006, L 93/12–25.Suche in Google Scholar
2. Italian Government. Decreto Ministeriale of 7 October 1998. Disciplinare di produzione della Indicazione Geografica Protetta <<Mortadella Bologna>>. Gazzetta Ufficiale della Repubblica Italiana, 252, 28 Oct 1998.Suche in Google Scholar
3. European Parliament and Council. Corrigendum to regulation (EC) no 852/2004 of the European parliament and of the council of 29 April 2004 on the hygiene of foodstuffs. Official Journal of the European Union, 25 June 2004, L 226/3–21.Suche in Google Scholar
4. ThippareddiH, SanchezM. Thermal processing of meat products. In: Thermal food processing, SunD-W, editors, 1st ed. Boca Raton, FL: CRC Press, 2005:155–96.Suche in Google Scholar
5. SunDW, WangL. Heat transfer characteristics of cooked meats using different cooling methods. Int J Food Refrigeration2000;2000:508–16.10.1016/S0140-7007(99)00079-1Suche in Google Scholar
6. KumarR, KumarA, MurthyUN. Heat transfer during forced air precooling of perishable food products. J Food Eng2008;99:228–33.10.1016/j.biosystemseng.2007.10.012Suche in Google Scholar
7. CarciofiB, LaurindoJ. Experimental results and modeling of poultry carcass cooling by water immersion. Ciênc Tecnol Aliment2010;30:447–53.10.1590/S0101-20612010000200023Suche in Google Scholar
8. MarcotteM, ChenCR, GrabowskiS, RamaswamyH, PietteG. Modelling of cooking-cooling processes for meat and poultry products. Int J Food Sci Technol2008;43:673–84.10.1111/j.1365-2621.2006.01508.xSuche in Google Scholar
9. CepedaJF, WellerCL, NegahbanM, SubbiahJ, ThippareddiH. Heat and mass transfer modeling for microbial food safety applications in the meat industry: a review. Food Eng Rev2013;5:57–76.10.1007/s12393-013-9063-6Suche in Google Scholar
10. RinaldiM, ChiavaroE, GozziE, MassiniR. Simulation and experimental validation of simultaneous heat and mass transfer for cooking process of Mortadella Bologna PGI. Int J Food Sci Technol2011;46:586–93.10.1111/j.1365-2621.2010.02521.xSuche in Google Scholar
11. RinaldiM, ChiavaroE, MassiniR. Apparent thermal diffusivity estimation for the heat transfer modelling of pork loin under air/steam cooking treatments. Int J Food Sci Technol2010;45:1909–17.10.1111/j.1365-2621.2010.02360.xSuche in Google Scholar
12. DemirkolE, ErdoğduF, PalazoğluTK. A numerical approach with variable temperature boundary conditions to determine the effective heat transfer coefficient values during baking of cookies. J Food Process Eng2006;29:478–97.10.1111/j.1745-4530.2006.00074.xSuche in Google Scholar
13. CarsonJK, WillixJ, NorthMF. Measurements of heat transfer coefficients within convection ovens. J Food Eng2006;72:293–1.10.1016/j.jfoodeng.2004.12.010Suche in Google Scholar
14. MarcotteM, TaherianAR, KarimiY. Thermophysical properties of processed meat and poultry products. J Food Eng2008;88:315–22.10.1016/j.jfoodeng.2008.02.016Suche in Google Scholar
15. HoldsworthSD. Optimization of thermal processing – a review. J Food Eng1985;4:89–116.10.1016/0260-8774(85)90014-7Suche in Google Scholar
16. PoonPW, DuranceT, KittsDD. Composition and retention of lipid nutrients in cooked ground beef relative to heat-transfer rates. Food Chem2001;74:485–91.10.1016/S0308-8146(01)00167-4Suche in Google Scholar
17. BarbieriG, BergamaschiM, BarbieriG, FranceschiniM. Survey of the chemical, physical, and sensory characteristics of currently produced Mortadella Bologna. Meat Sci2013;94:336–40.10.1016/j.meatsci.2013.02.007Suche in Google Scholar PubMed
18. LandfeldA, HouskaM. Prediction of heat and mass transfer during passage of the chicken through chilling tunnel. J Food Eng2006;72:108–12.10.1016/j.jfoodeng.2004.11.022Suche in Google Scholar
19. ÖzişikMN. Finite difference methods in heat transfer, 1st ed. Boca Raton, FL: CRC Press, 1994:250–5.Suche in Google Scholar
20. UrieliI. Thermodynamic properties of water (steam tables),2009. Available at: http://www.ohio.edu/mechanical/thermo/property_tables. Accessed: 10 Feb 2014.Suche in Google Scholar
©2014 by Walter de Gruyter Berlin / Boston
Artikel in diesem Heft
- Frontmatter
- Review Article
- The Effect of Lactic Acid Bacteria in Food and Feed and Their Impact on Food Safety
- Research Articles
- Milk-Coagulating Extract Produced from Solanum aethiopicum Shum Fruits: Multivariate Techniques of Preparation, Thermal Stability and Effect on Milk Solids Recovery in Curd
- Optimal Removal of Experimental Points to Determine Apparent Thermal Diffusivity of Canned Products
- Mathematical Modelling of Heat Transfer in Mortadella Bologna PGI during Evaporative Pre-Cooling
- Preparation of Oxidized Starch Using Environment Friendly Chlorine Dioxide as Oxidant
- Assessment of Quality Attributes of Banana Slices Dried by Different Drying Methods
- Effects of High Hydrostatic Pressure Treated Mung Bean Starch on Characteristics of Batters and Crusts from Deep-Fried Pork Nuggets
- Exergy and Energy Analysis, Drying Kinetics and Mathematical Modeling of White Mulberry Drying Process
- Convective Drying of Apples: Kinetic Study, Evaluation of Mass Transfer Properties and Data Analysis using Artificial Neural Networks
- Identification of Eggshell Crack using BPNN and GANN in Dynamic Frequency Analysis
- Optimization of Osmotic Dehydration of Seedless Guava (Psidium guajava L.) in Sucrose Solution using Response Surface Methodology
- Effects of Screw Speed and Sesame Cake Level on Optimal Operation Conditions of Expanded Corn Grits Extrudates
- Evaluation and Optimization of Steam and Lye Peeling Processes of Sweet Potato (Ipomea batatas) using Response Surface Methodology (RSM)
- Physical Properties of Naked Oat Seeds (Avena nuda L.)
Artikel in diesem Heft
- Frontmatter
- Review Article
- The Effect of Lactic Acid Bacteria in Food and Feed and Their Impact on Food Safety
- Research Articles
- Milk-Coagulating Extract Produced from Solanum aethiopicum Shum Fruits: Multivariate Techniques of Preparation, Thermal Stability and Effect on Milk Solids Recovery in Curd
- Optimal Removal of Experimental Points to Determine Apparent Thermal Diffusivity of Canned Products
- Mathematical Modelling of Heat Transfer in Mortadella Bologna PGI during Evaporative Pre-Cooling
- Preparation of Oxidized Starch Using Environment Friendly Chlorine Dioxide as Oxidant
- Assessment of Quality Attributes of Banana Slices Dried by Different Drying Methods
- Effects of High Hydrostatic Pressure Treated Mung Bean Starch on Characteristics of Batters and Crusts from Deep-Fried Pork Nuggets
- Exergy and Energy Analysis, Drying Kinetics and Mathematical Modeling of White Mulberry Drying Process
- Convective Drying of Apples: Kinetic Study, Evaluation of Mass Transfer Properties and Data Analysis using Artificial Neural Networks
- Identification of Eggshell Crack using BPNN and GANN in Dynamic Frequency Analysis
- Optimization of Osmotic Dehydration of Seedless Guava (Psidium guajava L.) in Sucrose Solution using Response Surface Methodology
- Effects of Screw Speed and Sesame Cake Level on Optimal Operation Conditions of Expanded Corn Grits Extrudates
- Evaluation and Optimization of Steam and Lye Peeling Processes of Sweet Potato (Ipomea batatas) using Response Surface Methodology (RSM)
- Physical Properties of Naked Oat Seeds (Avena nuda L.)
