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Bentonite models simulate turkey rolls during convective heating.

N F Unklesbay1, N E Brown, M E Matthews

  • 1Department of Food Science and Nutrition, University of Missouri-Columbia.

Journal of the American Dietetic Association
|August 1, 1988
PubMed
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Researchers developed a food model to simulate raw turkey rolls, reducing costs for heat processing studies. The model accurately mimicked energy consumption and processing losses during cooking.

Area of Science:

  • Food Science
  • Chemical Engineering
  • Process Engineering

Background:

  • Studying energy consumption in food heat processing is expensive.
  • Developing accurate food models can reduce research costs.
  • Simulating complex food products requires careful material selection.

Purpose of the Study:

  • To develop and validate a food model for simulating raw turkey rolls.
  • To assess the model's ability to replicate energy consumption during heat processing.
  • To determine if the model can accurately represent processing losses.

Main Methods:

  • Created bentonite-glycerol-water dispersions as a food model.
  • Processed model and actual turkey rolls in an electric convection oven.
  • Varied oven temperatures (105°C, 135°C) and oven loads (2, 4, 6 rolls).

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  • Measured total processing losses and energy consumption (Wh/kg).

    • Main Results:

    • Total processing losses were comparable between the food model and turkey rolls.
    • Energy consumption (Wh/kg) showed no significant difference between the model and turkey rolls.
    • The model effectively simulated the thermal processing of raw turkey rolls.

    Conclusions:

    • Bentonite-glycerol-water dispersions serve as a viable food model for raw turkey rolls.
    • This food modeling approach can significantly reduce the cost of heat processing research.
    • The developed model accurately predicts energy consumption and processing losses.