Continuous in line cooking of meat products

该项目建议开发使用欧姆（OH）和射频（RF）加热来连续生产煮熟的火腿、鸡肉和火鸡肉，然后切片制成三明治馅或包装成关节/原木。这些烹饪方法都是直接体积加热技术，可以非常有效地提供能量。OH有效地预凝和设置肉，而RF提供最后的加热步骤尽可能节能高效。新的生产工艺将提供显著的优势，并将在项目的工厂进行试点：-连续加工，肉类产品在线/管道内煮熟。显著节约生产和劳动力。-显著加快烹饪速度，降低能耗，同时减少微生物灭活。节约能源成本。-热控速度快，启动速度快，生产灵活性高，适合工厂使用。结合这两种新兴技术将使它们能够相互补充，克服各自的一些限制，并将实现一种非常有效和适销对路的新工艺。

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.