Thermal Processing of Ready-to-Eat Meat Products
March 13-15, 2007
The Ohio State University
Fundamentals of Continuous Thermal Processing - Dr. Don Burge, Gold'n Plump Poultry
We will discuss and define what constitutes a continuous thermal process (cooking), which is followed by a brief description of common cooking equipment used in continuous thermal processing. We will review the three basic types of heat transfer as they relate to continuous thermal processing. The final portion of the presentation will cover defining the basic variables common to all continuous thermal processing lines. Then we will then discuss how those variables interact with conditions, equipment, and product