Heat transfer in vacuum packed mussels (Mytilus edulis) during thermal processing
Publikasjonsdetaljer
Tidsskrift : Journal of Aquatic Food Product Technology , vol. 11 , p. 5–20 , 2002
Utgiver : Haworth Press
Internasjonale standardnummer
:
Trykt
:
1049-8850
Elektronisk
:
1547-0636
Publikasjonstype : Vitenskapelig artikkel
Sak : 3/4
Lenker
:
DOI
:
doi.org/10.1300/J030v11n03_02
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Kjetil Aune
Bibliotekleder
kjetil.aune@nofima.no
Sammendrag
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
