STUDY: Safe cooking optimisation by F-value computation in a semi-automatic oven - (Food Control)
February 5, 2008 – 5:03 pmCooking represents an important step in food processing for both sensorial and safety aspects. Aim of this study was to optimise the cooking cycles of a semi-automatic oven by definition and settling of minimum thermal conditions to guarantee safety while keeping sensorial quality of cooked foods. To this purpose, the heat penetration curves and the correspondent thermal lethality effect (FT) of cooking cycles conventionally adopted to prepare some foods and dishes characterised by different microbial risk (high: lasagne pie, meat minced roll, meat filled peppers; standard: spinach and salmon), were determined. On the basis of the microbial quality and the desired safety level, minimum thermal conditions (F71.1 = 5 min and T = 75 °C at the slowest heating point of the food) were defined and settled in the electronics of the oven. These conditions were found to determine a sufficient number of log reduction of both total microbial count […]
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