Murphy R Y, Johnson E R, Duncan L K, Clausen E C, Davis M D, March J A
Department of Biological and Agricultural Engineering, University of Arkansas, Fayetteville 72701, USA.
Poult Sci. 2001 Apr;80(4):508-14. doi: 10.1093/ps/80.4.508.
Chicken breast patties were processed in an air convection oven at air temperatures of 149 to 218 C, air velocities of 7.1 to 12.7 m3/min, and air relative humidities of 40 to 95%. The air humidity was controlled via introducing steam into the oven. The patties were processed to a final center temperature of 50 to 80 C. Heat flux, heat transfer coefficient, moisture loss in the cooked chicken patties, the product yield, and the changes of soluble proteins in the product were evaluated for the cooking system. During cooking, heat flux varied with the processing time. Heat flux increased with increasing air humidity. The effective heat transfer coefficient was obtained for different cooking conditions. Air humidity in the oven affected the heat transfer coefficient. The moisture loss in the cooked products increased with increasing the final product temperature and the oven air temperature. The soluble proteins in the cooked patties decreased with increasing the final product temperature. Increasing humidity increased heat transfer coefficient and therefore reduced cooking time. Reducing oven temperature, reducing internal temperature, and increasing air humidity increased the product yield. Soluble proteins might be used as an indicator for the degree of cooking. The results from this study are important for evaluating commercial thermal processes and improving product yields.
鸡胸肉饼在空气对流烤箱中进行加工，空气温度为149至218摄氏度，空气流速为7.1至12.7立方米/分钟，空气相对湿度为40至95%。通过向烤箱中引入蒸汽来控制空气湿度。将肉饼加工至最终中心温度为50至80摄氏度。对烹饪系统评估了热通量、传热系数、熟鸡肉饼中的水分损失、产品产量以及产品中可溶性蛋白质的变化。在烹饪过程中，热通量随加工时间而变化。热通量随空气湿度增加而增加。针对不同烹饪条件获得了有效传热系数。烤箱中的空气湿度影响传热系数。熟制品中的水分损失随最终产品温度和烤箱空气温度的升高而增加。熟肉饼中的可溶性蛋白质随最终产品温度的升高而减少。增加湿度会提高传热系数，从而缩短烹饪时间。降低烤箱温度、降低内部温度以及增加空气湿度会提高产品产量。可溶性蛋白质可作为烹饪程度的指标。本研究结果对于评估商业热加工过程和提高产品产量具有重要意义。
