Modelling of cooking cooling processes f

Traditional cooking-cooling of processed meat and poultry products is industrially carried out in smokehouses or autoclaves. This study aimed to develop a mathematical model to simulate these operations effectively. The methodology involved creating equations that describe heat transfer, thermal destruction of microorganisms, and quality characteristics, which were then solved numerically. The model underwent validation through experimental data focusing on heat transfer and energy consumption and was utilized for conducting a sensitivity analysis. Key input variables included process time, smokehouse temperature, bologna size, surface heat transfer coefficients, and product thermal diffusivity, whereas output variables included product core temperature, lethality measures, cook values, quality retention, total specific energy consumption, and energy efficiency. Additionally, multiple linear regression models were developed to predict cook values from selected inputs, establishing acceptable deviation ranges. The developed model serves as a critical tool for the industry, providing insights into optimizing cooking-cooling processes for enhanced safety and quality retention of meat and poultry products.