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Säker köttbullsproduktion

Ahlquist, Lee LU and Vinciguerra, Eleonor LU (2019) YTHL01 20191
Food Technology and Nutrition (M.Sc.)
Food Science
Abstract
The Swedish legislation regulates that food producers provide safe food from a microbiological perspective. One way to ensure the foods´ quality, is to control the microbiological levels by combining the measures of different time durations and temperatures during cooking. The elimination of microorganisms in food depends on both temperature and time. The higher the temperature, the shorter the time is needed for the microorganisms to be eliminated. Minced meat products are a risk group of foods that requires an additional regulation as many pathogenic bacteria can be found in animal products, especially minced raw meat.

One of Sweden's leading food producer in minced meat products offered the opportunity to investigate the safety of... (More)
The Swedish legislation regulates that food producers provide safe food from a microbiological perspective. One way to ensure the foods´ quality, is to control the microbiological levels by combining the measures of different time durations and temperatures during cooking. The elimination of microorganisms in food depends on both temperature and time. The higher the temperature, the shorter the time is needed for the microorganisms to be eliminated. Minced meat products are a risk group of foods that requires an additional regulation as many pathogenic bacteria can be found in animal products, especially minced raw meat.

One of Sweden's leading food producer in minced meat products offered the opportunity to investigate the safety of one of their production lines, where meatball production takes place. The starting point for this project was therefore "safe production of meatballs".

To ensure a meatball production various parameters affecting the heat transfer must be examined. The purpose of this project is to answer whether the product reaches a core temperature of 70 ° C during two minutes or any other time/temperature combination whit the same lethal effect. The minced product must reach mentioned levels for the company to get a food certification in the future.

Several visits were made to be able to fulfill the purpose and answer the question. Routine observations regarding the processes and temperature measurements were obtained. The production was investigated and data was collected.

The result of the survey is that the company currently does not reach a temperature of 70 ° C during two minutes whit measurement methods that has been availiable to us. Furthermore, the company does not achieve a corresponding time/temperature combination treatment. On the other hand, a higher temperature can be used. Alternatively, that the meatball core temperature reaches 70 ° C in green zone and that the conveyor belt from ready-cooked meatball to cooling is increased by 1 minute and 17 seconds with heat, to function as a holding tube.

Other results show the complexity of food because of the many parameters affecting heat transfer. These parameters distribute the measured core temperatures. In conclusion the theoretical calculations cannot be applied to a real production since the calculations do not regard these different parameters.

For microbial reasons, the production is divided into two different zones. Again, the complexity of foods is shown when measuring the core temperatures in the different zones. It only differ a few seconds between the yellow and the green zone, yet the core temperatures differ. It is not possible to assume that the same temperature variations in the yellow zone corresponds with the temperature variations in the green zone. (Less)
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author
Ahlquist, Lee LU and Vinciguerra, Eleonor LU
supervisor
organization
course
YTHL01 20191
year
type
M1 - University Diploma
subject
keywords
D-value, Z-value, lethality, thermal destruction, heat transfer, mikrobiology, meat, food microbiology, food science, frying, pasteurization meat, bacteria, temperature, livsmedelsteknik, food engineering
language
Swedish
id
8983075
date added to LUP
2019-07-04 11:59:18
date last changed
2019-07-04 11:59:18
@misc{8983075,
  abstract     = {The Swedish legislation regulates that food producers provide safe food from a microbiological perspective. One way to ensure the foods´ quality, is to control the microbiological levels by combining the measures of different time durations and temperatures during cooking. The elimination of microorganisms in food depends on both temperature and time. The higher the temperature, the shorter the time is needed for the microorganisms to be eliminated. Minced meat products are a risk group of foods that requires an additional regulation as many pathogenic bacteria can be found in animal products, especially minced raw meat. 

One of Sweden's leading food producer in minced meat products offered the opportunity to investigate the safety of one of their production lines, where meatball production takes place. The starting point for this project was therefore "safe production of meatballs".

To ensure a meatball production various parameters affecting the heat transfer must be examined. The purpose of this project is to answer whether the product reaches a core temperature of 70 ° C during two minutes or any other time/temperature combination whit the same lethal effect. The minced product must reach mentioned levels for the company to get a food certification in the future.

Several visits were made to be able to fulfill the purpose and answer the question. Routine observations regarding the processes and temperature measurements were obtained. The production was investigated and data was collected. 

The result of the survey is that the company currently does not reach a temperature of 70 ° C during two minutes whit measurement methods that has been availiable to us. Furthermore, the company does not achieve a corresponding time/temperature combination treatment. On the other hand, a higher temperature can be used. Alternatively, that the meatball core temperature reaches 70 ° C in green zone and that the conveyor belt from ready-cooked meatball to cooling is increased by 1 minute and 17 seconds with heat, to function as a holding tube. 

Other results show the complexity of food because of the many parameters affecting heat transfer. These parameters distribute the measured core temperatures. In conclusion the theoretical calculations cannot be applied to a real production since the calculations do not regard these different parameters.

For microbial reasons, the production is divided into two different zones. Again, the complexity of foods is shown when measuring the core temperatures in the different zones. It only differ a few seconds between the yellow and the green zone, yet the core temperatures differ. It is not possible to assume that the same temperature variations in the yellow zone corresponds with the temperature variations in the green zone.},
  author       = {Ahlquist, Lee and Vinciguerra, Eleonor},
  keyword      = {D-value,Z-value,lethality,thermal destruction,heat transfer,mikrobiology,meat,food microbiology,food science,frying,pasteurization meat,bacteria,temperature,livsmedelsteknik,food engineering},
  language     = {swe},
  note         = {Student Paper},
  title        = {Säker köttbullsproduktion},
  year         = {2019},
}