Process Lethality and Product Yield for Chicken Patties Processed in a Pilot-Scale Air-Steam Impingement Oven

摘要

Chicken breast patties were processed in a pilot-scale air-steam impingement oven to a patty center temperature of 55 to 80 deg. C. Thermal processing was conducted at an air temperature of 149 deg. C, an air velocity of 7 to 13 m~3/min, and a wet bulb temperature of 39 to 98 deg. C. From thermal histories, the total process lethality of the patties was calculated for Salmonella spp. And Listeria innocua using the previously published z-values. The effect of product temperature, wet bulb temperature, and Air velocity on process lethality was analyzed using a regression model.