ArticleFood science and biotechnology2025
Application of continuous type pilot-scale superheated steam roasting system for production of ready-to-eat (RTE) chicken.
Article in Food science and biotechnology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
In this study, we evaluate the feasibility of a pilot-scale continuous superheated steam (SHS) roasting system for ready-to-eat (RTE) chicken production. SHS roasting was tested at different temperatures (75, 85, and 95 °C) and times (5, 10, and 15 min). SHS roasting of chicken at 85 °C for 5 min resulted in a thermal dose of 160.37 ± 1.78 k °C s, which was equivalent to that (172.15 ± 29.55 k °C s) achieved for roasting at 75 °C for 10 min. The thermal dose equivalence indicated that rapid SHS treatment at a high roasting temperature was more efficient than long-term SHS treatment at a low temperature. The most appropriate roasting condition was 85 °C for 5 min, achieving a desirable moisture content level and hardness. SHS roasting at 75 °C for 5 min showed the highest throughput (57.68 ± 2.58 units/h). Thus, this study demonstrated the potential of a continuous SHS roasting system for RTE chicken product production on an industrial scale with appropriate combinations of roasting temperature and time. Supplementary Information: The online version contains supplementary material available at 10.1007/s10068-025-01913-z.
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