Application of continuous type pilot-scale superheated steam roasting system for production of ready-to-eat (RTE) chicken

IF 3.1 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2025-06-11 DOI:10.1007/s10068-025-01913-z

Cho Yeon Kim, Ye Won Kim, Sung Hee Park

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Abstract

In this study, we evaluate the feasibility of a pilot-scale continuous superheated steam (SHS) roasting system for ready-to-eat (RTE) chicken production. SHS roasting was tested at different temperatures (75, 85, and 95 °C) and times (5, 10, and 15 min). SHS roasting of chicken at 85 °C for 5 min resulted in a thermal dose of 160.37 ± 1.78 k °C s, which was equivalent to that (172.15 ± 29.55 k °C s) achieved for roasting at 75 °C for 10 min. The thermal dose equivalence indicated that rapid SHS treatment at a high roasting temperature was more efficient than long-term SHS treatment at a low temperature. The most appropriate roasting condition was 85 °C for 5 min, achieving a desirable moisture content level and hardness. SHS roasting at 75 °C for 5 min showed the highest throughput (57.68 ± 2.58 units/h). Thus, this study demonstrated the potential of a continuous SHS roasting system for RTE chicken product production on an industrial scale with appropriate combinations of roasting temperature and time.

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连续式中试过热蒸汽焙烧系统在即食鸡肉生产中的应用。

在本研究中，我们评估了用于即食鸡肉生产的中试规模连续过热蒸汽（SHS）烘烤系统的可行性。在不同温度（75、85和95℃）和时间（5、10和15 min）下测试SHS焙烧。鸡在85℃下SHS焙烧5 min的热剂量为160.37±1.78 k°C s，与在75℃下焙烧10 min的热剂量（172.15±29.55 k°C s）相当。热剂量等效表明，在高温下快速SHS处理比在低温下长期SHS处理更有效。最适宜的焙烧条件为85℃，焙烧5 min，可获得理想的含水率和硬度。在75℃下，SHS焙烧5 min，产量最高（57.68±2.58单位/h）。因此，本研究证明了在适当的焙烧温度和时间组合下，连续SHS焙烧系统在工业规模上用于RTE鸡肉产品生产的潜力。补充信息：在线版本包含补充资料，提供地址为10.1007/s10068-025-01913-z。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.