Developing economical convective heating profiles and assessing their impact on quality parameters of restructured beef products

The effects of four different heating profiles (HP) on the thermophysical and textural parameters of two sizes (size 1 = 5 cm diam; size 2 = 10 cm diam) of restructured beef products were investigated. Four different heating profiles were developed using bentonite models (bentonite, 20%; water, 70%; glycerol, 10%) for the two product sizes, and altering process parameters of an automated forced-air convection oven. The oven air temperatures ranged between 100{dollar}spcirc{dollar} and 160{dollar}spcirc{dollar}C with stepwise increases and decreases to obtain products with 65{dollar}spcirc{dollar}C final temperature at given times: HP1 = 100{dollar}spcirc{dollar}-160{dollar}spcirc{dollar}C; HP2 = 160{dollar}spcirc{dollar}-100{dollar}spcirc{dollar}C; HP3 = 100{dollar}spcirc{dollar}-160{dollar}spcirc{dollar}-110{dollar}spcirc{dollar}C; HP4 = 160{dollar}spcirc{dollar}-100{dollar}spcirc{dollar}-150{dollar}spcirc{dollar}C. A feasible heating profile was chosen from these four heating profiles, and the degree of the heating effects on the quality parameters of the two sizes of restructured beef products were determined using four different end-point temperatures (35{dollar}spcirc{dollar}, 45{dollar}spcirc{dollar}, 55{dollar}spcirc{dollar}, and 65{dollar}spcirc{dollar}C). Quality was determined by product yield or cooking losses, moisture retention, and textural parameters.; For the bentonite models, significant (p {dollar}<{dollar} 0.05) differences were found among the heating profiles with respect to the surface and internal temperatures for both model sizes 1 and 2. Significant (p {dollar}<{dollar} 0.05) differences were found among four heating profiles for both model sizes with respect to product surface temperatures, product yield, and energy consumption.; The heating profiles were tested with sizes 1 and 2 restructured beef roasts in order to determine the impacts of four heating profiles on the quality parameters using an automated forced-air convection oven. Thermophysical properties changed with moisture content, and high positive correlations were found between moisture content and the thermal properties. Positive correlations were found between experimental and predicted thermal properties of both products sizes. All heating profiles had significantly (p {dollar}<{dollar} 0.05) different impacts on the TPA values of both products size 1 and 2. Acceptable products were obtained with the four heating profiles. HP2 was the most efficient heating profile to be recommended for the food processing industry.; It was determined that the bentonite models can be used as research tools, and process parameters can be altered. The thermal properties and TPA values of the restructured beef products were affected by different heating profiles. Product final temperatures had different affects on the quality parameters and thermal properties of the restructured beef products. Energy usage was affected by different heating profiles.