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KMID : 0380619900220030325
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Korean Journal of Food Science and Technology
1990 Volume.22 No. 3 p.325 ~ p.331
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Effects of Processing Temperature and Relative Humidities on the Sausage Cooking Time and Prediction Models of Cooking Time
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Abstract
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The most important factors in the cooking process which is a main process in the sausage manu facture are cooking temperature and relative humidity. In order to design energy efficient processes in cooking, accurate data for the process parameters are necessary. Therefore, texture profiles were analysed and weight losses were measured at different process conditions of the forementioned factors and at different sizes of sausage. The prediction model for the sausage cooking time was then developed by the SPSS computer program. The models were developed as a function of cooking temperature, relative humidity and the diameter of sausage by analyszing the scattergram. Then the model obtained could predict the values within 2.5% error. The higher temperature and relative humidity are the less changes of weight during sausage cooking. As the results of measuring physical properties, the values of hardness and cohesiveness at different temperatures and humidities were so much changed, while the values of elasticity and chewiness had little differences.
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KEYWORD
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