Heat transfer properties, moisture loss, product yield, and soluble proteins in chicken breast patties during air convection cooking

Chicken breast patties were processed in an air convection oven at air temp eratures of 149 to 218 C, air velocities of 7.1 to 12.7 m(3)/min, and air r elative humidities of 40 to 95%. The air humidity was controlled via introd ucing steam into the oven. The patties were processed to a final center tem perature of 50 to 80 C. Heat flux, heat transfer coefficient, moisture loss in the cooked chicken patties, the product yield, and the changes of solub le proteins in the product were evaluated for the cooking system. During co oking, heat flux varied with the processing time. Heat flux increased with increasing air humidity. The effective heat transfer coefficient was obtain ed for different cooking conditions. Air humidity in the oven affected the heat transfer coefficient. The moisture loss in the cooked products increas ed with increasing the final product temperature and the oven air temperatu re. The soluble proteins in the cooked patties decreased with increasing th e final product temperature. increasing humidity increased heat transfer co efficient and therefore reduced cooking time. Reducing oven temperature, re ducing internal temperature, and increasing air humidity increased the prod uct yield. Soluble proteins might be used as an indicator for the degree of cooking. The results from this study are important for evaluating commerci al thermal processes and improving product yields.