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Heat transfer in vacuum packed mussels (Mytilus edulis) during thermal processing

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Journal of Aquatic Food Product Technology ; Volume 11. p. 5–20. 2002

Skipnes, Dagbjørn; Øines, Sigurd; Rosnes, Jan Thomas; Skåra, Torstein

Understanding heat transfer during thermal processing of mussels (Mytilus edulis) is of vital importance, to obtain the required sensory properties and a safe and stable product.Farmed blue mussels were vacuum packed in pouches and pasteurized in an autoclave at 100°C using holding times from 17 to 35 minutes. The time/temperature data were recorded in the cold spot of the mussels. This spot was detected by x-ray picturing of each of the pouches and thermocouples from different angles. Changes in heat transfer due to changes in pressure of retort and vacuum in the pouches were investigated

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