New apparatus to provide repeatable surface temperature-time treatments on inoculated food samples

被引：10

作者：

Foster, AM

Ketteringham, LP

Purnell, GL

Kondjoyan, A

Havet, M

Evans, JA

机构：

[1] Univ Bristol, FRPERC, Bristol BS40 5DU, Avon, England

[2] INRA, Rech Viande Stn, F-63122 St Genes Champanelle, France

[3] ENITIAA, F-44322 Nantes, France

来源：

JOURNAL OF FOOD ENGINEERING | 2006年 / 76卷 / 01期

关键词：

food poisoning; surface decontamination; microbial models; heating and cooling equipment; surface temperature measurement;

D O I：

10.1016/j.jfoodeng.2005.05.027

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

The final stage of the BUGDEATH project (James and Evans, 2005) was to further develop the surface heating and cooling apparatus so it would be suitable for commercial exploitation. The new apparatus can be accommodated on a bench top and produces faster more uniform heating and cooling cycles than that previously described. It can heat the surface of a food from 8 to 120 degrees C in 14 s, cool from 120 to 40 degrees C in 28 s and then to 8 degrees C in 5 min. There is an average control error of approximately +/- 1 degrees C and a temperature variation over the surface of the sample of only 1.2 degrees C. Wet heating, using steam at 100 degrees C, was achieved using a portable steam generator. The price of the parts which made up the apparatus were approximately Euro 10000 and it takes approximately two person-weeks to build. (c) 2005 Elsevier Ltd. All rights reserved.

引用

页码：19 / 26

页数：8