Materiasprimas Ingles

8/9/2019 Materiasprimas Ingles

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Presentation

The following research work has been a collection of information on raw

materials, which seeks to establish a bridge between the art and the student to

gain their understanding and build their analysis within the field of agroindustry.

This research work has discussed the application starts the heat treatment in

meat products.

Having the following relationship, we hope this report is to your liking and

especially upcoming meets expectations.

However, to eliminate confusion and simplify the understanding of heat

treatment, processing functions can be broken down into 5 groups of

importance.

The reaction is going to have the product when subjected to each of these 5

groups processing, will be determined by the physical properties of air at each

stage.

The physical properties of the air are controlled by the temperature, moisture

content and the rate at which product passes through.

Then the 5 groups of importance that could be classified processing functions

are explained below:
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Introduction

The baking step is the final step in a technological process designed to obtain a

good cooked meat product. s you can imagine this is a very critical phasebecause any mistake can destroy all the work done, however surprised that

technically has hardly changed since the start of the meat industry. The

processes and temperature regimes have adapted to products over the years

but the teams have barely changed.

!uring firing a series of changes in the internal structure of the product as:

denaturation and coagulation of proteins, which improve the palatability of the

meat, intensifying the taste, destruction of a large number of microorganisms,

inactivation of proteolytic en"ymes, the stabili"ation of the pink color of cured

meat, etc.

ll these changes directly affect the appearance, taste, texture and

final product #uality and take place simply by transferring heat from one

environment into the product, followed by cooling to a temperature safety

through methods similar$

%oreover, market competition re#uires that the product #uality is steady and

reliable, so a company can not afford to have a part of the process without

control, unknowingly that happens inside a boiler firing or in a chamber cooling,

with no doubt that all the pieces have followed the same process, the #uality

and safety is not homogeneous.


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H&T T'&T%&(T )( %&T *'+!-T

Heat treatment in scalded meat products is a fundamental and final stage in the

process. )n some cases, this is the last stage of the process prior to distribution

and marketing, as in the case of some sausage and other meat products whose

final packaging, is the same case in which it was embedded. )n other cases,

however, is immediately prior to the packing stage. )n all cases, is the last stage

in which the product receives heating to a final temperature which varies

between /0 1 - and 20 1 -, and which therefore reduces the microbial load.

Therein lies the importance of this step from the point of view of hygiene and

food safety.

The only exception to this is when the post$pasteuri"ation process, which

involves heating the product subse#uent to the step of packaging in order to

ensure a greater effect of process occurs.

+n the other hand, is not just the health aspect that gives this character of

importance to the stage of heat treatment, but also other aspects such as

economic and sensory. properly designed heat treatment, can be controlled

over a fairly precise, moisture loss, and therefore weight, of the product during

this stage. This will facilitate, ultimately calculating the final cost of the product,

as well as calculations regarding performance and efficiency from a production

point of view. 3urthermore, in the heat treatment step, a large amount of the

final product organoleptic characteristics, such as color and peelability, including

defined. )n other words, through a heat treatment designed according to thespecific needs of each processor, it can obtain a final product with the desired

appearance for the consumer. This makes the heat treatment of meat products

with characteristics of science yet, rt.

3or the foregoing reasons, it is necessary that the person responsible for the

design of heat treatment for a specific product, and is thoroughly familiar with

the following detail

The computer on which place is going to take this step. This involves

mechanical and programming aspects$ The scientific principles that govern the transfer of heat and mass when

air is used as the heating medium 4thermal and psychometric properties.

The physical characteristics of meat product


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6)- *')(-)*7& +3 H&T T'(3&'

The heat can be considered as a form of energy and heat transfer as heat

energy flow.

The flow of heat between two bodies occurs when including temperaturedifference exists, may be in contact or separated. Heat flow always occurs from

the hotter to the colder substance, which is known as the 8eroth 7aw of

Thermodynamics.

The heat energy is in transit under the influence of a temperature difference. )t

is inaccurate to speak of heat storage. The energy stored in a body9s internal

energy, ie the energy possessed by the substance under the presence, relative

positions and motions of molecules, atoms and subatomic particles that

comprise it. hen the heat flow to a body, internal energy is converted into and

stored as such.

TH&'%7 *'+-&)(; 3(-T)+(

*robably, this can be more applicable section in the design of a heat treatment

to any meat product. &ach processing function explains the process and the

parameters that are to undergo the meat product during heat treatment. )n

general terms, the processing functions for meat products:

'edness or heating 4preparation

drying 4slow or fast

'oasted or gold 4processed with hot air

6lanching 4slow or fast

-ooking with direct steam

moked 4slow, fast or intensive

moked using li#uid smoke

-ooling

howered.

complete program can be formed by processing a number of stages.


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However, to eliminate confusion and simplify the understanding of heat

treatment, processing functions can be broken down into 5 groups of

importance

The reaction is going to have the product when subjected to each of these 5

groups processing, will be determined by the physical properties of air at eachstage.

The physical properties of the air are controlled by the temperature, moisture

content and the rate at which product passes through.

Then the 5 groups of importance that could be classified processing functions

are explained below:.

H&T)(;

The application of heat to the product, basically performs the following

functions:

denatured proteins

the reaction favors meat curing and sets the final color of the product

*roduct water removed through evaporation

fatty material melts

product temperature increases

The main purpose of this function is to uniformly heat the product surface, and

then drying faster. This is easily understandable if we remember that the hotter

the water, the easier it is evaporating.

!uring flushing, the product loses some moisture, but as the hatches are closed

and no forced extraction, moisture is retained in the air circulating. This

increased humidity prevents excessive drying of the product, while heating

power increases, further increasing the temperature of the product #uickly.


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!'=)(;

&l secado de cual#uier producto c>rnico, puede llevarse a cabo a cual#uier

temperatura. -omo el prop?sito fundamental de esta etapa es eliminarhumedad del producto, la humedad relativa del aire debe ser la m>s baja

posible.

pon drying, two phenomena of water movement is presented in its final

product characteristics determined after this stage. These phenomena are:

Removal of water from the surface of the product:

The air circulating in the chamber, passing through the product

that draws the moisture is on the surface.

Removing water from the surface primarily produce the followingchanges in the meat product: *rotein denaturation at the surface level. -onse#uently, a natural

skin on the surface of the protein product is formed. )f drying is too

great, the skin formed will be too thick and rigid.

ome casings or covers used in the manufacture of sausages

have the property of absorbing water. This happens in the case of

cellulose casings, and collagen$based fibrous. To the extent that

these casings to dry or dehydrate, shrink and may even wrinkle.

hen drying is excessive, some cases can lose its elasticity and

flexibility. Therefore it is very important to consider not dehydrate

these cases before the product begins to heat up. )f this happens,

it is possible that the gut explode when the product is heated and

expands.

&vaporative cooling phenomenon occurs. To the extent that water

evaporates from the surface of the product, it tends to lose energy

and cooling. The fundamental objective of drying is not heat the

product, but to achieve the formation dehydrate skin. Thus,evaporative cooling experienced by the product is not a problem

as long as it has been heated.


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Removing water from the interior of the product: s the surface

moisture is drawn through the air and the surface dries, the moisture

inside the product is going to move towards the surface of the water to

replace deleted. This phenomenon causes the surface to become wet.

The movement of water from inside the product to replace the

moisture removed from the surface will result in a loss of weight

and volume. eight loss is commonly called @hrinkage@ or @7oss

-ooking@. *roduct shape also changes due to the decrease in

volume. sausage lose 50 grams A gram of water will have a

reduction of BC, and a decrease in volume of B.5C.

The non$meat ingredients of the formulation will be concentrated

because of the elimination of water. This includes proteins, fats,

salt, spices, starches, etc.., ;enerating a change in texture, bite

and flavor of the final product.

%+D&!

moke, whether in gaseous form or li#uid form, is considered as an additive

covering the surface of the product giving a color and flavor.

The effect characteristic smoke flavor generated comes mainly from the

surface. This is because smoke penetration into the product is about E mm from

the surface. ome components of smoke can penetrate to reach A0 to AB mm

after extended periods of time, but in general, the characteristic sensory effect

comes from the surface.

There are important differences in the design of heat treatment if you plan to

use gas or li#uid smoke smoke.


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)n the case of gaseous smoke, it is important to note that from sawdust

pyrolysis, a large amount of particulate matter generated. This necessitates that

the product surface is not completely dry. To obtain good adhesion on the

surface smoke product, it should be slightly moist, giving a sticky feel. )f the

product is wet, smoke particles will dissolve in water forming precipitate very

dark brown color, with a bitter taste, which will be deposited on the product. The

concentration of smoke in the processing chamber and the duration of smoking

step will determine the intensity of the precipitate.

)t is very important to understand that as the gaseous smoke condenses on the

surface of the product 4which is cooler, so will the humidity. Therefore, if the air

inside the chamber is very wet at the start of the smoking step, condensation of

moisture on the surface of the product will be excessive resulting dark brown

stains in the form of stripes. +n the other hand, if the air inside the chamber at

the start of the smoking step is very dry, evaporation of water will run from thesurface of the product resulting in a very light color.

)n the case of the application of li#uid smoke, the behavior will be similar when it

is applied by spraying.

)n both cases, schedule a later stage smoked for fixing the smoke on the

surface of the product. sually this stage may be a function of @Hot ir@. )n the

case of gaseous smoke, you can use a high relative humidity, about 55C to

F0C for greater intensity in the final color of the product. )n the case of li#uid

smoke, the air must be dry, with relative humidity ranging between B5C andE0C.

-++D)(;


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The process function @-ooking@ is generally the last stage of the heating

process. fter cooking, necessarily followed by a rapid cooling step to lower the

temperature of the product before packaging the section.

-ooking is usually done at a temperature of G0&-, with air circulation in low

speed, direct steam. These conditions will allow the entire product inside thechamber reaches the desired internal temperature in a uniform manner, as will

wet gut or softening sheath and subse#uently facilitating the peeling of the

product.

6y using direct steam, the air is completely saturated. The temperature is

controlled by the amount of steam that is added to the circulating air stream.

-ooking is basically a heating step, whose sole purpose is to raise the

temperature of the product to the desired point.

aturated air, due to their high moisture content, large amounts of energy bringsthe product. )f in addition to all this energy transfer through a forced air

circulation is increased, you can run the risk of destabili"ing the emulsion thus

causing grease outlet and gelatin, as may occur reventamientos gut.

s for the @Hot ir@ function, you should use the extractor on low speed, if you

have the option of two speeds. This will help control the condition of the air

flowing into the chamber.

fter the baking step, we recommend a maintenance stage. This is to keep the

final internal product temperature for a period of 5$A0 minutes. )n the case ofvery large diameter products such as whole leg hams, you can schedule a

maintenance phase of up to A5 minutes. The purpose of this function is to

achieve a greater effect in reducing the microbial load.

-++7)(;


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hen the final desired internal temperature is reached and stabili"ed in the

baking step, the product must be cooled rapidly. 3or small diameter products,

perform one$step showered with brine is probably the fastest system. The

purpose of using brine as cooling medium is to cool the water to below 0&-,

without free"ing. Thus, a cooling medium will be taken at a lower temperature

than if water alone was used, and thus will more rapidly. However, this re#uires

a team recirculating brine and will be more expensive in relation to life.

3or this reason, make showered with cold water is cheaper. hen showered

with cold water are used, usually recommended them in two stages, with

flashing between them, thus creating favorable conditions for evaporative

cooling during the time when the shower is off. The final temperature of the

product before the step of packaging, must be 2&-. 3or showers with brine, this

temperature can be achieved with shower in one step. 3or shower with cold

water, you can make a first step showered in which the product temperature candrop to a value which can vary between EE&- and 2A&- depending on the

diameter of the product.fter this first step, you can leave the product to the

environment for a short period of time to allow the remaining water from the

shower evaporates from the surface, achieving greater cooling and avoiding

staining of this 4small spots in drops lighter in color than the surface.

ubse#uently, the product can be introduced into a cooling room, where air

conditions are such as to not lose much weight or wrinkle. 3or example, when

the cold air inside the room is very dry, or has excessively high speeds, there

may be wrinkling and loss of peelable.

hen the product is vacuum packing, must be at a temperature e#ual to or

greater than the dew point temperature of the air flowing in the packing room. )f

below this value, condensation will occur on the product surface. This water will

remain inside the vacuum pack, generating subse#uent microbiological

problems.


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