Heat transfer in vacuum packed mussels (Mytilus edulis) during thermal processing
Publication details
Journal : Journal of Aquatic Food Product Technology , vol. 11 , p. 5–20 , 2002
Publisher : Haworth Press
International Standard Numbers
:
Printed
:
1049-8850
Electronic
:
1547-0636
Publication type : Academic article
Issue : 3/4
Links
:
DOI
:
doi.org/10.1300/J030v11n03_02
If you have questions about the publication, you may contact Nofima’s Chief Librarian.
Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no
Summary
Understanding heat transfer during thermal processing of mussels (Mytilus edulis) is of vital importance, to obtain the required sensory properties and a safe and stable product.Farmed blue mussels were vacuum packed in pouches and pasteurized in an autoclave at 100°C using holding times from 17 to 35 minutes. The time/temperature data were recorded in the cold spot of the mussels. This spot was detected by x-ray picturing of each of the pouches and thermocouples from different angles. Changes in heat transfer due to changes in pressure of retort and vacuum in the pouches were investigated
