Continuous in line cooking of meat products

该项目建议开发利用欧姆(OH)和射频(RF)加热来连续生产煮熟的火腿、鸡肉和火鸡肉，然后将其切片制成三明治馅料或包装为接头/原木。这些烹饪方法都是直接容积式加热技术，可以非常高效地输送能量。新的生产工艺将提供显著的优势，并将在该项目的工厂中试行：-连续加工，肉制品在线/管道内煮熟。显著节省生产和劳动力。-显著加快烹饪速度，减少能源消耗，并具有同等的微生物灭活作用。节省能源成本。-非常快速的热可控、快速启动和高生产灵活性，非常适合工厂使用。将这两种新兴技术结合起来，将使它们能够互补，克服彼此的一些限制，并将实现一种非常高效和有市场价值的新工艺。

This project proposes to develop the use of Ohmic (OH) and radio frequency (RF) heating for the continuous production of cooked ham, chicken and turkey meat to be either subsequently sliced to make sandwich filling or packed as joints/logs. These cooking methods are both direct volumetric heating technologies which deliver energy very efficiently. OH efficiently pre-congeals and sets the meat while RF delivers the final heating step as energy efficiently as possible.The new production process will offer significant advantages which will be piloted in a factory in the project:-Continuous processing, with meat product cooked in-line/ in-pipe. Significant production and labour savings.-Significantly faster cooking with lower energy use with equivalent microbial inactivation. Energy cost savings.-Very rapid thermally controllable, rapid start up and high production flexibility, good suitability for factory use.Combining the two emerging technologies will enable them to complement each other overcoming some limitations with each and will realise a very efficient and marketable new process.