The use of models to monitor cooking processes

The use of models to monitor cooking processes

Alain Kondjoyan 1, Samuel Oillic1,2, Stéphane Portanguen1, Eric Lemoine2, Jean-Bernard Gros3

1

UR370 Qualité des Produits Animaux, INRA, F-63122 Saint Genès Champanelle, France

2

ADIV, 10 rue Jacqueline Auriol, ZAC des Gravanches, F-63039 Clermont-Ferrand Cedex 2, France

3

Laboratoire de Génie Chimique et Biochimique, Université Blaise Pascal, Clermont-Ferrand, 24 avenue des Landais, BP 206, F-63174 Aubière Cedex, France

Cooking processes cannot be monitor using the data available in literature as these data remain fragmented and highly dependent on the specific equipment and the cooking conditions used in papers. Heat-water transfer modelling combined with other quality modules represents a powerful conceptual tool for quantifying the phenomena at work, downscaling the number of trials to be run, and to predict the effect of numerous changes in existing and non-existing cooking equipments.

Different models have been developed during the prosafebeef project: a combined heat-juice model, and kinetics models to predict HA and color formations during cooking. The heat-juice model was proved to predict average cooking losses in various types of beef meat pieces and different types of cooking conditions. Local water content inside the meat was also predicted by the model. First-order kinetics model used in literature to predict HA formation in juice were adapted to solid samples to predict the evolution of HA concentration in meat under different roasting and grilling conditions. Another first order kinetic model was used to predict the variation of colour during the cooking of beef meat.

Thanks to the heat-juice model abacus can be determined to improve yield control during cooking in existing equipments. Interest of the use of Abacus for meat industry, catering industry and consumer information is presently tested. Simulations can also help manufacturers in developing new control tools or to design new equipments.

References:

1. Kondjoyan, A. (2008). Cooking of meat and meat-based products: coupling with the reactions governing quality, Food Science, Meat Science & Technology, 28 (4/5), 351-363.

2. Oillic, S., Lemoine, E., Gros, J.-B., Kondjoyan, A. (2011). Kinetic analysis of cooking losses from beef and other animal muscles heated in a water bath - Effect of sample dimensions and prior freezing and ageing, Meat Science, 88: 338-346.

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Corresponding author: UR370 Qualité des Produits Animaux, INRA, 63122 Saint Genès Champanelle, France, Tel: +33 (0)4 73 62 44 92 – Fax: +33 (0)4 73 62 40 89, email: alain.kondjoyan@inra.clermont.fr