Simulation of the industrial-scale heating treatment of Canadian-style smoked pork loin
DOI:
https://doi.org/10.5327/fst.569Palavras-chave:
food safety, Fourier's law, industrial scale, lethality, fermenting microorganismsResumo
The aim of this study was to validate and simulate the thermal processing of Canadian-style Smoked Pork Loin on an industrial scale. The cooking oven temperature was evaluated at the corners and central points, obtaining the cold spot. At this point, product temperatures were collected for lethality calculation, observing the following reductions: 14,215 cycles for Salmonella spp., 641 for L. monocytogenes, and 71 for E. faecalis. With the simulation of heat transfer by conduction using Fourier's law, it was verified that only 120 min of cooking was necessary to reach the internal temperature of 72 ºC in the product, which would result in a reduction of 165 min in the process (a complete cycle is currently 285 min). There was no significant difference between the cooked treatments for 120 and 240 min compared to the control by the sensorial analysis. The thermal treatment carried out industrially is suitable and may be reproduced safely.
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