Murphy R Y, Duncan L K, Johnson E R, Davis M D
Department of Biological and Agricultural Engineering, University of Arkansas, Fayetteville 72701, USA.
J Food Prot. 2001 Oct;64(10):1549-55. doi: 10.4315/0362-028x-64.10.1549.
Chicken breast patties were processed in a pilot-scale air-steam impingement oven to a patty center temperature of 55 to 80 degrees C. Thermal processing was conducted at an air temperature of 149 degrees C, an air velocity of 7 to 13 m3/min, and a wet bulb temperature of 39 to 98 degrees C. From thermal histories, the total process lethality of the patties was calculated for Salmonella spp. and Listeria innocua using the previously published z-values. The effect of product temperature, wet bulb temperature, and air velocity on process lethality was analyzed using a regression model. The process lethality of Salmonella spp. and L. innocua in the cooked chicken patties was correlated to the patty center temperatures and cooking conditions. The process lethality was strongly correlated to product temperature and was affected by cooking conditions. Process lethality started to increase rapidly at the product temperature around 67 degrees C. Regression analysis was used to correlate the product yield with cooking conditions. Depending on air velocity, product yield decreased 10 to 14% with increasing endpoint temperature from 55 to 80 degrees C and increased 2 to 9% with increasing wet bulb temperature from 39 to 98 degrees C. The effect of air velocity on the yield interacted with product temperature and wet bulb temperature.
鸡胸肉饼在中试规模的空气-蒸汽冲击炉中进行加工，使肉饼中心温度达到55至80摄氏度。热处理在空气温度为149摄氏度、空气流速为7至13立方米/分钟、湿球温度为39至98摄氏度的条件下进行。根据热历史，使用先前公布的z值计算肉饼对沙门氏菌属和无害李斯特菌的总加工致死率。使用回归模型分析产品温度、湿球温度和空气流速对加工致死率的影响。熟鸡肉饼中沙门氏菌属和无害李斯特菌的加工致死率与肉饼中心温度和烹饪条件相关。加工致死率与产品温度密切相关，并受烹饪条件影响。在产品温度约67摄氏度时，加工致死率开始迅速增加。使用回归分析将产品产量与烹饪条件相关联。根据空气流速，随着终点温度从55摄氏度增加到80摄氏度，产品产量下降10%至14%；随着湿球温度从39摄氏度增加到98摄氏度，产品产量增加2%至9%。空气流速对产量的影响与产品温度和湿球温度相互作用。
