Intérêt d'une approche de modélisation pour prédire la qualité des produits carnés transformés - Exemple des produits salés.

Abstract

The results of the literature on the evolution of food quality are very difficult to use. Existing data are often contradictory, and always difficult to transpose from one case to another due to the difference in the type of equipment and in the processing conditions. Combined transfer to reaction modelling is appropriate to respond to this situation. This paper illustrates how the transfer-reaction modelling was applied to predict the final quality of two products:cooked meat and dry-cured ham. The approach developed in this paper can be generalized to other foods and other processes to identify what are the best scenarios to obtain a targeted quality for different food materials and types of industrial equipment