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Food Science and Technology International
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Impingement Cooking of Meat Products: Effect of Variability on Final Temperature

K. Cronin

Department of Process Engineering, University College Cork, Ireland, k.cronin{at}ucc.ie

J. Caro-Corrales

Maestria en Ciencia y Tecnología de Alimentos and Programa Regional del Noroeste para el Doctorado en Biotecnología, Universidad Autónoma de Sinaloa, Mexico

J. Tobin

Department of Process Engineering, University College Cork, Ireland

J. Kerry

Department of Food Science and Technology, University College Cork, Ireland

Heat transfer coefficient (HTC) for chicken fillets and beef burgers were determined at a number of product-to-tube distances in an impingement air unit. The coefficient varied from < 100 W/m2 K to over 200 W/m2 K depending on the input parameter settings. The level of variation in the coefficient between adjacent product items in the oven has been quantified as ±20 W/m 2 K. Models of sheat transfer for both food products have been developed. Parameter of the models indicated that depending on the product, either dimensional variation in the product or dispersion in the HTC between products can make the dominant contribution to dispersion in final product temperature.

Key Words: impingement air • heat transfer coefficient • chicken fillets • beef burgers

Food Science and Technology International, Vol. 14, No. 3, 241-250 (2008)
DOI: 10.1177/1082013208095515
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