Continuous in line cooking of meat products
Find Similar History 12 Claim Ownership Request Data Change Add FavouriteTitle
CoPED ID
Status
Value
Start Date
End Date
Description
This project proposes to develop the use of Ohmic (OH) and radio frequency (RF) heating for the continuous production of cooked ham, chicken and turkey meat to be either subsequently sliced to make sandwich filling or packed as joints/logs. These cooking methods are both direct volumetric heating technologies which deliver energy very efficiently. OH efficiently pre-congeals and sets the meat while RF delivers the final heating step as energy efficiently as possible.
The new production process will offer significant advantages which will be piloted in a factory in the project:
-Continuous processing, with meat product cooked in-line/ in-pipe. Significant production and labour savings.
-Significantly faster cooking with lower energy use with equivalent microbial inactivation. Energy cost savings.
-Very rapid thermally controllable, rapid start up and high production flexibility, good suitability for factory use.
Combining the two emerging technologies will enable them to complement each other overcoming some limitations with each and will realise a very efficient and marketable new process.
| C-TECH INNOVATION LIMITED | LEAD_ORG |
| MARLOW FOODS LIMITED | PARTICIPANT_ORG |
| C-TECH INNOVATION LIMITED | PARTICIPANT_ORG |
Subjects by relevance
- Meat production
- Energy efficiency
- Production
- Energy consumption (energy technology)
- Food preparation
- Energy production (process industry)
- Food recipes
- Renewable energy sources
- Meat
- Turkey meat
Extracted key phrases
- Continuous production
- Meat product
- Direct volumetric heating technology
- Low energy use
- Turkey meat
- New production process
- Significant production
- High production flexibility
- Line cooking
- Final heating step
- Energy cost saving
- Factory use
- Cooking method
- Project
- Cooked ham