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首页> 美国卫生研究院文献>Journal of Food Science and Technology >Investigation on temperature fields in industrial chilling of pork legs for PDO Parma ham production and coupled temperature/microbial growth simulation
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Investigation on temperature fields in industrial chilling of pork legs for PDO Parma ham production and coupled temperature/microbial growth simulation

机译：PDO帕尔马火腿生产猪腿工业冷却温度场研究及温度/微生物生长模拟

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摘要

In the present work, temperature distribution within an industrial blast chiller with pork leg for Protected Designation of Origin Parma ham production was studied and the slowest cooling zone and the fastest cooling zone were recognized. Moreover, apparent heat transfer coefficients in both positions were calculated and resulted equal to 27.1 and 15.6 W m−2 °C−1, respectively. A finite element method model by distinguishing the three main components (skin, lean meat and bone) of the leg for the unsteady heat transfer during cooling was developed and validated against industrial chiller data. Good agreement between experimental and simulated data was obtained with RMSE value for thermal centre equal to 0.81 °C. Furthermore, in order to introduce CCP limit in the HACCP plan, a microbial growth model of the most important pathogens in meat was developed starting from the heat transfer model results. Temperature as well as pathogen growth were estimated in the case of different plant breakdowns. Defined CCP limit was represented by reaching 11 °C at 5 mm of depth within 2 h from the beginning of the cooling process, moreover a different cooling program was simulated and established as the alternative one.
机译：在当前的工作中，研究了用于保护帕尔马火腿生产的带有猪腿的工业高炉冷却器内的温度分布，并确定了最慢的冷却区和最快的冷却区。此外，计算了两个位置的表观传热系数，结果分别等于27.1和15.6 W m -2 °C -1 。通过区分腿部的三个主要成分（皮肤，瘦肉和骨骼）来确定冷却过程中的不稳定传热的有限元方法模型，并针对工业冷却器数据进行了验证。实验数据和仿真数据之间的一致性很好，热中心的RMSE值等于0.81°C。此外，为了在HACCP计划中引入CCP限制，从传热模型结果出发，建立了肉类中最重要病原体的微生物生长模型。在不同植物分解的情况下，估计温度以及病原体的生长。定义的CCP限值表示为从冷却过程开始2小时内在5 mm深度处达到11°C，此外还模拟并建立了另一种冷却程序作为替代方案。

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