Continuous in line cooking of meat products

该项目建议开发欧姆（OH）和射频（RF）加热的使用，用于连续生产熟火腿，鸡肉和火鸡肉，随后切片制作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加热技术，可以非常有效地提供能量。OH能有效地预凝结和凝固肉类，而RF能尽可能高效地提供最后的加热步骤。新的生产工艺将提供显著的优势，并将在该项目的一家工厂进行试点：-连续加工，肉类产品在线/管道烹饪。节省大量生产和劳动力。显著更快的烹饪，更低的能源消耗，同等的微生物灭活。节约能源成本。非常快速的热控制，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，将使它们能够相互补充，克服各自的一些局限性，并将实现一种非常有效和有市场的新工艺。

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.