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Biomedical Engineering and Bioengineering Commons™
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Articles 1 - 5 of 5
Full-Text Articles in Biomedical Engineering and Bioengineering
Modeling Heat Transfer During Cooling Of Ready-To-Eat Meat And Poultry Products Using Three-Dimensional Finite Element Analysis And Web-Based Simulation, Jihan F. Cepeda Jimenez
Modeling Heat Transfer During Cooling Of Ready-To-Eat Meat And Poultry Products Using Three-Dimensional Finite Element Analysis And Web-Based Simulation, Jihan F. Cepeda Jimenez
Department of Agricultural and Biological Systems Engineering: Dissertations, Theses, and Student Research
The meat industry is required to comply with processing performance standards for preventing the growth of foodborne pathogens in products. These performance standards, established by the United States Department of Agriculture - Food Safety and Inspection Service (USDA-FSIS) require a reduction of Salmonella spp (lethality standard) and limit the growth of sporeforming bacteria (stabilization standard) in certain processed meat products. In general, strategies used to comply with these standards are associated with thermal processing. Meat processors have difficulties complying with these performance standards. Moreover, thermal processing deviations are an issue in the meat industry that generate uncertainty regarding the safety …
Development Of Novel Microwave Cooking Model For Not-Ready-To Eat Foods, Sohan Birla, Krishnamoorthy Pitchai, Jeyamkondan Subbiah, David D. Jones
Development Of Novel Microwave Cooking Model For Not-Ready-To Eat Foods, Sohan Birla, Krishnamoorthy Pitchai, Jeyamkondan Subbiah, David D. Jones
Department of Biological Systems Engineering: Conference Presentations and White Papers
Recently safety of microwave cooked food has come under scrutiny because of recent outbreak and recalls associated with some of these not-ready-to-eat (NRTE) frozen foods. Heating uniformity of these foods is paramount in rendering the foods safe for consumption. Degree of uneven microwave heating is influenced by both microwave oven and characteristics of food load which decides the electric field distribution within the food load. Given the complexity of parameters, a computer model is always desirable to optimize heating uniformity by proper selection of food shape, proportions, plating, packaging selection and more. Earlier many researchers have made one or more …
Performance Evaluation Of Aluminum Test Cell Designed For Determining The Heat Resistance Of Bacterial Spores In Foods, H.-J. Chung, Sohan Birla, Juming Tang
Performance Evaluation Of Aluminum Test Cell Designed For Determining The Heat Resistance Of Bacterial Spores In Foods, H.-J. Chung, Sohan Birla, Juming Tang
Biological Systems Engineering: Papers and Publications
Thermal inactivation kinetic studies are necessary to determine heat resistances of spores in the development of new thermal processes for low-acid shelf-stable products. Most currently available sample holders used in the kinetic studies take long time to reach the target sample temperature, hence fail to provide isothermal condition. In this research, novel aluminum test cells were developed to facilitate easy loading and unloading solid and liquid food samples in a hermetically sealed 1 ml cavity to evaluate the heat resistance of bacterial spores when heated at temperatures above 100 °C. Design of the test cell was governed by minimum come-up …
A Mathematical Model For The Validation Of Safe Air-Blast Chilling Of Cooked Hams, L. J. Wang, A Amézquita, Curtis L. Weller
A Mathematical Model For The Validation Of Safe Air-Blast Chilling Of Cooked Hams, L. J. Wang, A Amézquita, Curtis L. Weller
Biological Systems Engineering: Papers and Publications
An integrated mathematical model of heat transfer and temperature-dependent bacterial growth was developed to validate the safety of cooked hams during air-blast chilling. Heat transfer through a cooked ham was mathematically modeled and analyzed with a finite element method. Response of bacteria to temperatures was quantitatively described using predictive microbiology. The cumulative effect of temperature history on the bacterial growth was taken into account in the model. For chilling cooked hams from 71°C to 10°C, the maximum error between the predicted and experimental core temperature was within 2.2°C, and the deviation between the predicted and measured total weight losses was …
Finite Element Modeling And Experimental Validation Of Cooling Rates Of Large Ready-To-Eat Meat Products In Small Meat-Processing Facilities, A. Amézquita, L. Wang, Curtis L. Weller
Finite Element Modeling And Experimental Validation Of Cooling Rates Of Large Ready-To-Eat Meat Products In Small Meat-Processing Facilities, A. Amézquita, L. Wang, Curtis L. Weller
Biological Systems Engineering: Papers and Publications
A two−dimensional axisymmetric transient heat conduction model was developed to simulate air chilling of large ready−to−eat meat products of ellipsoidal shape. A finite element scheme, using 1,600 linear triangular elements with 861 nodes, was implemented in Matlab 6.5 to solve the model. The model considered a variable initial temperature distribution and combined convective, radiative, and evaporative boundary conditions. Predicted values agreed well with experimental data collected in actual processing conditions. Validation of model performance resulted in maximum deviations of 2.54°C and 0.29% for temperature and weight loss histories, respectively. The maximum temperature deviation (2.54°C) occurred at the surface; however, for …