An Integrated Mathematical Model of Heat Transfer and Temperature- Dependent Bacterial Growth in Cooked Hams during Air Blast Chilling

摘要

Heat transfer through a cooked ham during air blast chilling was mathematically modeled and analyzed with a finite element method. For chilling cooked hams from 71°C to 10°C, the maximum deviation between the predicted and experimental core temperature was within 2.2°C. 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. Integrated models of heat transfer and bacterial growth can be used to provide valuable insights into air blast chilling of cooked meats for risk assessment of the final products.