Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10278173 | Journal of Food Engineering | 2005 | 10 Pages |
Abstract
A water transfer model and a bacterial model were combined to study the effects of process parameters (air temperature, velocity and relative humidity (RH)) on the drying of the food surface and their indirect consequences on bacterial growth. They were tested on experimental growths of Pseudomonas spp. inoculated on pork meat: small variations in a parameter can have a considerable effect on bacterial growth. Sensitivity calculations showed how the meat properties (diffusivity, sorption isotherm, thickness) affected the calculated results. The combined models were applied to study the impact of air velocity and RH on the increase in the bacterial population after 96 h of storage at 12 °C. Thus, no more than a two log unit increase is obtained (1) if the air velocity is equal to 0.2 m/s and RH below 82% or (2) if RH is as high as 90%, air velocity must be equal to 0.9 m/s.
Keywords
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Isabelle Lebert, Philippe Baucour, André Lebert, Jean-Dominique Daudin,