Show simple item record

dc.contributor.authorMuñoz, Israel
dc.contributor.authorSerra, Xavier
dc.contributor.authorGuàrdia, M. Dolors
dc.contributor.authorFartdinov, Dinar
dc.contributor.authorArnau, Jacint
dc.contributor.authorPicouet, Pierre A.
dc.contributor.authorGou, Pere
dc.contributor.otherIndústries Alimentàriesca
dc.date.accessioned2020-06-02T11:17:19Z
dc.date.issued2020-01-27
dc.identifier.citationMuñoz, Israel, Xavier Serra, M. Dolors Guàrdia, Dinar Fartdinov, Jacint Arnau, Pierre A. Picouet, and Pere Gou. 2020. "Radio Frequency Cooking Of Pork Hams Followed With Conventional Steam Cooking". LWT 123: 109104. Elsevier BV. doi:10.1016/j.lwt.2020.109104.ca
dc.identifier.issn0023-6438ca
dc.identifier.urihttp://hdl.handle.net/20.500.12327/841
dc.description.abstractRadio frequency (RF) is a volumetric heating technology that reduces the time needed to cook foodstuffs, but heating is not evenly distributed. The aim of this work was to develop a two-step cooking process in a RF tunnel and in a steam oven (RF-ST) for pork hams and compare it to cooking in a steam oven (ST). The temperature distribution was monitored during cooking and the accumulated lethality was calculated. Cooking losses and physicochemical and sensory properties of the cooked product were analysed. Hot spots and overheating problems were identified during the RF cooking process and were reduced by shielding the ends of the hams with aluminium foil and by adjusting the times of both, RF and steam cooking. The total ST process time (360 min) was reduced by 50% in RF-ST (180 min). Hardly significant differences were observed in the technological and sensory quality of the final product. Regarding the food safety of the RF-ST process, the lowest accumulated lethality in RF-ST process was observed in the outer part of the hams, which can be increased by extending the ST processing time, obtaining a more evenly distributed accumulated lethality in comparison to the ST process.ca
dc.format.extent29ca
dc.language.isoengca
dc.publisherElsevierca
dc.relation.ispartofLWT - Food Science and Technologyca
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internationalca
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.titleRadio frequency cooking of pork hams followed with conventional steam cookingca
dc.typeinfo:eu-repo/semantics/articleca
dc.description.versioninfo:eu-repo/semantics/acceptedVersionca
dc.rights.accessLevelinfo:eu-repo/semantics/embargoedAccess
dc.date.embargoEnd2021-01-26T01:00:00Z
dc.embargo.terms12 mesosca
dc.relation.projectIDEC/FP7/291766/EU/Sustainable Food/SUSFOODca
dc.subject.udc663/664ca
dc.identifier.doihttps://doi.org/10.1016/j.lwt.2020.109104ca
dc.contributor.groupQualitat i Tecnologia Alimentàriaca


Files in this item

 

This document contains embargoed files until 2021-01-26T

This item appears in the following Collection(s)

Show simple item record

Attribution-NonCommercial-NoDerivatives 4.0 International
Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by-nc-nd/4.0/