Vitenskapelig artikkel

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

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


Tidsskrift: Journal of Aquatic Food Product Technology, vol. 11, p. 5–20, 2002

Utgiver: Haworth Press

Utgave: 3/4

Internasjonale standardnumre:
Trykt: 1049-8850
Elektronisk: 1547-0636

Open Access: none


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