부산대학교 도서관

To link to full-text access for this article, visit this link: http://dx.doi.org/10.1016/j.foodres.2007.03.005 Byline: Kritsna Siripon (a), Ampawan Tansakul (a), Gauri S. Mittal (b) Keywords: Chicken cooking; Finite difference analysis; Process modeling; Process simulation; Hot water cooking; Thermal process design; Thermal processing Abstract: To calculate the slowest heating point and optimum cooking time of whole chicken cooking in hot water, a 2-dimensional heat transfer model was developed to predict temperature profile and history of the chicken cooked in hot water at 85, 90 and 95[degrees]C. Chickens were divided into 12 sections and the heat transfer model was applied to each cross section. These models were solved with an I-DEAS program. Specific heat and thermal conductivity were measured at temperatures ranging from 25 to 95[degrees]C. The temperature of chicken did not significantly affect the thermal properties. The average values of specific heat of white and dark meats were 3.521 and 3.654kJ/(kgK), respectively, and the average thermal conductivity values were 0.5093 and 0.4930W/(mK), respectively. The model was validated against experimental results, and provided an average root mean square error of 2.8[degrees]C. Temperature distributions showed that the slowest heating point was deep in the breast part of the second cross section (3.6cm far from shoulder) at the symmetric line of the chicken, around 2.1-2.5cm deep from breast skin. For food safety consideration, the recommended cooking times, for whole chickens in weight range of 2.3-3.2kg with different initial temperatures (5-30[degrees]C), were around 74-84, 64-74 and 57-67min for cooking temperatures of 85, 90, and 95[degrees]C, respectively. Author Affiliation: (a) Department of Food Engineering, King Mongkut's University of Technology, Thonburi, Pracha-Utit Road, Bangkok 10140, Thailand (b) School of Engineering, University of Guelph, Guelph, Ontario, Canada N1G 2W1 Article History: Received 7 March 2007; Accepted 25 March 2007