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Non invasive temperature measurement in thermal processing: an innovative approach.

Author(s) : GEORGE R. M., RICHARDSON P. S.

Summary

This book contains comprehensive abstracts of the 52 papers and posters presented at this conference, held in Birmingham, United Kingdom, on September 12-13, 2000. The contributions reflect the opportunities and problems involved in the development and safe processing of food products. Topic sessions: product structure and formulation (measurement of the surface heat transfer coefficient during freezing on a scraped surface; robotic cutting of 'hot' and chilled pork primals); risk assessment and hygiene; process management and integrated control systems (non invasive temperature measurement in thermal processing); engineering products for the consumer (determination of safe re-heating instructions for refrigerated food products targeted for microwave heating). The poster presentations are on the following: air and immersion cooling of cook-chill food; comparison of product quality after air blast and cryogenic freezing processes; development of a fluidized bed food freezing system that can use air cycle technology; development of microwave reheating protocols for chilled food; enhancing the rate of food cooling.

Details

  • Original title: Non invasive temperature measurement in thermal processing: an innovative approach.
  • Record ID : 2003-0819
  • Languages: English
  • Source: Food & drink 2000. Processing solutions for innovative products.
  • Publication date: 2000/09/12
  • Document available for consultation in the library of the IIR headquarters only.

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