Thermal imaging during infrared final cooking of semi-processed cylindrical meat product

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dc.contributor.authorKor, Gamze
dc.contributor.authorIcier, Filiz
dc.date.accessioned2019-10-27T11:24:37Z
dc.date.available2019-10-27T11:24:37Z
dc.date.issued2016
dc.departmentEge Üniversitesien_US
dc.description.abstractThe temperature measurements during the infrared cooking of the semi-cooked cylindrical minced beef product (koefte) were taken by both contact (thermocouples) and non-contact (thermal imaging) techniques. The meat product was semi-cooked till its core temperature reached up to 75 degrees C by ohmic heating applied at 15.26 V/cm voltage gradient. Then, infrared cooking was applied as a final cooking method at different combinations of heat fluxes (3.7, 5.7 and 8.5 kW/m(2)), applied distances (10.5, 13.5 and 16.5 cm) and applied durations (4, 8 and 12 min). The average surface temperature increased as the heat flux and the applied duration increased but the applied distance decreased. The temperature distribution of the surface during infrared cooking was determined successfully by non-contact measurements. The temperature homogeneity varied between 0.77 and 0.86. The process condition of 8.5 kW/m(2) for 8 min resulted in core temperature greater than 75 degrees C, which was essential for safe production of ready-to-eat (RTE) meat products. Thermal imaging was much more convenient method for minimizing the point measurement mistakes and determining temperature distribution images more clear and visual. (C) 2016 Elsevier B.V. All rights reserved.en_US
dc.description.sponsorshipTUBITAKTurkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [110O068]; Ege University BAP Project, Turkey [11/BIL/021]en_US
dc.description.sponsorshipThis study was financially supported by TUBITAK Project No. 110O068, and Ege University BAP Project No. 11/BIL/021, Turkey. This study was a part of MSc thesis of "Application of Continuous Type Infrared Surface Cooking Method to Semi-Cooked Meatballs, Performance Evaluation and Mathematical Modelling". The authors wish to acknowledge to Burdur Gucbirligi Meat Facility S.A., Arcelik S.A. and Bati Klima S.A. for their valuable supports to the project.en_US
dc.identifier.doi10.1016/j.infrared.2016.11.002
dc.identifier.endpage251en_US
dc.identifier.issn1350-4495
dc.identifier.issn1879-0275
dc.identifier.issn1350-4495en_US
dc.identifier.issn1879-0275en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage242en_US
dc.identifier.urihttps://doi.org/10.1016/j.infrared.2016.11.002
dc.identifier.urihttps://hdl.handle.net/11454/33302
dc.identifier.volume79en_US
dc.identifier.wosWOS:000390506800030en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Science Bven_US
dc.relation.ispartofInfrared Physics & Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectInfrareden_US
dc.subjectThermal cameraen_US
dc.subjectTemperature homogeneityen_US
dc.titleThermal imaging during infrared final cooking of semi-processed cylindrical meat producten_US
dc.typeArticleen_US

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