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Critical limits in a cooking process to eliminate bacteria

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TitleInfo (displayLabel = Citation Title); (type = uniform)
Title
Critical limits in a cooking process to eliminate bacteria
Name (ID = NAME001); (type = personal)
NamePart (type = family)
Groen-Pabuwal
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Michele
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Michele Groen-Pabuwal
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author
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Jaluria
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Yogesh
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Advisory Committee
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Yogesh Jaluria
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chair
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Karwe
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Mukund
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Advisory Committee
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Mukund V Karwe
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internal member
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Guo
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Z
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Advisory Committee
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Rutgers University
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degree grantor
Name (ID = NAME006); (type = corporate)
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Graduate School - New Brunswick
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school
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Text
Genre (authority = marcgt)
theses
OriginInfo
DateCreated (qualifier = exact)
2007
DateOther (qualifier = exact); (type = degree)
2007
Language
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English
PhysicalDescription
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electronic
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application/pdf
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text/xml
Extent
viii, 74 pages
Abstract
A major risk to the food processing industry worldwide is the impact of microbial growth that causes food-borne illnesses. The Food and Drug Administration (FDA) created a systematic approach for establishing food safety in the food supply of astronauts. The USDA required most meat and poultry plants to start using the approach called Hazard Analysis Critical Control Point (HACCP) by January 1999. This thesis is focused on the HACCP principle of establishing critical limits. More specifically, it is directed at the critical limits in a cooking process to eliminate bacteria while still producing a quality product in a cost effective manner. This will be achieved by using both one and two-dimensional temperatures profile to evaluate different cooking methods and duration of the cooking process and determining the impact of elapsed time between the cooking and freezing process.
The temperature profile was obtained by solving the transient governing equations using the Gauss-Seidel iterative method. Second order central difference method was applied to the convection and conduction terms of the governing equation. The temperature profiles of chicken, beef and potato food products were compared for different values of Peclet number (Pe) and Biot number (Bi). The one-dimensional temperature profile was used to compare energy changes and the two-dimensional temperature profile was used to examine the temperature gradient across the food product. The results show that for thick products a manufacturer should use a low Bi cooking method to allow conduction through the food product without burning the surface and higher Pe values are beneficial to partial cooking processes where only the outer surface requires cooking.
Note (type = degree)
M.S.
Note (type = bibliography)
Includes bibliographical references (p. 70-74).
Subject (ID = SUBJ1); (authority = RUETD)
Topic
Mechanical and Aerospace Engineering
Subject (ID = SUBJ2); (authority = ETD-LCSH)
Topic
Food industry and trade--Quality control
Subject (ID = SUBJ3); (authority = ETD-LCSH)
Topic
Food--Safety measures
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TitleInfo
Title
Graduate School - New Brunswick Electronic Theses and Dissertations
Identifier (type = local)
rucore19991600001
Identifier (type = hdl)
http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.16069
Identifier
ETD_374
Location
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NjNbRU
Identifier (type = doi)
doi:10.7282/T3SJ1M11
Genre (authority = ExL-Esploro)
ETD graduate
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The author owns the copyright to this work.
Copyright
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Copyright protected
Availability
Status
Open
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Name
Michele Groen-Pabuwal
Role
Copyright holder
Affiliation
Rutgers University. Graduate School - New Brunswick
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Non-exclusive ETD license
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Author Agreement License
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I hereby grant to the Rutgers University Libraries and to my school the non-exclusive right to archive, reproduce and distribute my thesis or dissertation, in whole or in part, and/or my abstract, in whole or in part, in and from an electronic format, subject to the release date subsequently stipulated in this submittal form and approved by my school. I represent and stipulate that the thesis or dissertation and its abstract are my original work, that they do not infringe or violate any rights of others, and that I make these grants as the sole owner of the rights to my thesis or dissertation and its abstract. I represent that I have obtained written permissions, when necessary, from the owner(s) of each third party copyrighted matter to be included in my thesis or dissertation and will supply copies of such upon request by my school. I acknowledge that RU ETD and my school will not distribute my thesis or dissertation or its abstract if, in their reasonable judgment, they believe all such rights have not been secured. I acknowledge that I retain ownership rights to the copyright of my work. I also retain the right to use all or part of this thesis or dissertation in future works, such as articles or books.
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Technical

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