The Influence of Operation Parameters and Product Properties on Time-to-Temper for Frozen Raw Meat Based on Simulation
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The Influence of Operation Parameters and Product Properties on Time-to-Temper for Frozen Raw Meat Based on Simulation Shengyue Shan1
· Dennis R. Heldman1
Received: 22 January 2020 / Accepted: 31 July 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Tempering is a unit operation of increasing the temperature of the frozen food to an optimal temperature for further processing, usually below its freezing point. In the meat industry, tempering occurs prior to slicing, dicing, cutting, or other steps. This study recommended a definition of time-to-temper based on temperature distribution uniformity. A transient heat transfer model was established with MATLAB P DE toolbox in finite element method (FEM) to generate temperature distribution histories within the studied pork products, which provides faster computation and more straightforward data postprocessing. The temperature-dependent thermophysical properties of the frozen products have been predicted based on product composition. The simulated results provide an illustration of the temperature distribution history during tempering. The effects of convective heat transfer coefficient (h), ambient temperature (Ta ), product composition, and product dimension on time-to-temper have been compared and discussed. Increasing h-value reduces time-to-temper effectively only in the range of 0 to 200 W·m−2 ·K−1 ; further increase in h does not significantly decrease time-to-temper. Ta below freezing point of the product leads to relatively short time-to-temper, and the highest time-to-temper usually occurs when Ta is around 1 ◦ C higher than the product freezing point. When product thickness increases, time-to-temper increases at a higher ratio than that of thickness increase. Keywords Time-to-temper · Frozen meat · Heat transfer simulation
Introduction Meat is known as a highly shelf-unstable food [6] such that it is usually kept frozen during the transportation for quality preservation [28]. Microbial activities, which are the major factor for the deterioration in meat, are effectively inhibited [28] under the low-temperature condition of frozen storage (typically −20 to −18 ◦ C, which may be as low as −80 ◦ C for high-value fish [14]). However, adverse effects of freezing, such as protein denaturation and myofibrillar aggregation, damage the water-holding capacity of meat muscle, increase the fluid exudation (drip loss), and increase toughness in the thawed meat [28]. In industry, frozen meat usually needs to be thawed or tempered before further processing, such as cutting, dicing, and slicing [6]. Thawing is increasing the temperature of the Shengyue Shan
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The Ohio State University, 2015 Fyffe Road, Columbus, Ohio, 43210, USA
product until the temperature of the coldest location is above the freezing point of the product [11], and comparatively, a lower target temperature of the product should be reached after tempering. The optimal target temperature of tempering is often determined by the next processing step req
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