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Application of unsteady-state heat transfer equations to thermal process of morcela de arroz from Monchique region, a portuguese traditional blood sausage

dc.contributor.authorPereira, Jorge
dc.contributor.authorFerreira-Dias, S.
dc.contributor.authorDionísio, Lídia
dc.contributor.authorPatarata, L.
dc.contributor.authorMatos, T. J. S.
dc.date.accessioned2019-11-20T15:07:42Z
dc.date.available2019-11-20T15:07:42Z
dc.date.issued2017-04
dc.description.abstractMorcela de Arroz (MA) is a popular cooked blood and rice sausage produced following empirical procedures in the Monchique region, south of Portugal. Presenting high pH (about 6.5) and water activity (around 0.97), it is commercialized without preservatives, unpacked and with restricted commercialization period (1 week at 0C-5C). The aim of this study was (i) to assess the adequacy of unsteady-state heat transfer equations (USHTE) using Heisler charts to predict temperature in the centre of the product and the time needed to attain the temperature needed for cooking and (ii) to determine if the thermal treatment traditionally applied complies with the recommendations for refrigerated processed foods of extended durability (REPFEDs). A very good fit of USHTE to the experimental time/temperature data was observed. MA thermal process complies with the REPFEDs recommendations. Bacillus cereus and Clostridium perfringens were not detected in any of the tested samples.
dc.description.sponsorshipFCT, Fundacao para a Ciencia e a Tecnologia, Portugal [SFRH/BD/63341/2009]
dc.description.sponsorshipFCT [UID/AGR/04129/2013]
dc.identifier.doi10.1111/jfpp.12870
dc.identifier.eissn1745-4549
dc.identifier.issn0145-8892
dc.identifier.urihttp://hdl.handle.net/10400.1/13172
dc.language.isoeng
dc.peerreviewedyes
dc.publisherWiley
dc.relationMORCELA DE ARROZ TRADICIONAL DA REGIÃO DE MONCHIQUE, CARACTERIZAÇÃO E OPTIMIZAÇÃO TECNOLÓGICA
dc.subjectNonproteolytic clostridium-botulinum
dc.subjectEscherichia-Coli O157-H7
dc.subjectCooked chilled foods
dc.subjectBacillus-Cereus
dc.subjectModified atmosphere
dc.subjectGrowth
dc.subjectMorcilla
dc.subjectSpores
dc.subjectInactivation
dc.subjectQuality
dc.titleApplication of unsteady-state heat transfer equations to thermal process of morcela de arroz from Monchique region, a portuguese traditional blood sausage
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMORCELA DE ARROZ TRADICIONAL DA REGIÃO DE MONCHIQUE, CARACTERIZAÇÃO E OPTIMIZAÇÃO TECNOLÓGICA
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F63341%2F2009/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FAGR%2F04129%2F2013/PT
oaire.citation.issue2
oaire.citation.startPagee12870
oaire.citation.titleJournal of Food Processing and Preservation
oaire.citation.volume41
oaire.fundingStream5876
person.familyNamePereira
person.familyNameDionísio
person.givenNameJorge
person.givenNameLídia
person.identifier.ciencia-id6F1D-7337-B67A
person.identifier.orcid0000-0001-6212-6723
person.identifier.orcid0000-0002-0530-9395
person.identifier.scopus-author-id6506947768
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccess
rcaap.typearticle
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relation.isProjectOfPublication56191998-eb63-4738-8567-2db3ecd6f551
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