Application of continuous type pilot-scale superheated steam roasting system for production of ready-to-eat (RTE) chicken

• Published in: Food science and biotechnology Vol. 34; no. 12; pp. 2819 - 2829
• Main Authors: Kim, Cho Yeon, Kim, Ye Won, Park, Sung Hee
• Format: Journal Article
• Language: English
• Published: Korea (South) Springer Nature B.V 01.08.2025; 한국식품과학회
• Subjects: Chickens; Equivalence; Feasibility studies; Food processing; Low temperature; Moisture content; Poultry; Poultry production; Roasting; Temperature; Water content; 식품과학; Roasting; Chicken; Conveyor belt; Superheated steam; Ready-to-eat (RTE)
• ISSN: 1226-7708; 2092-6456; 2092-6456
• DOI: 10.1007/s10068-025-01913-z

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. The online version contains supplementary material available at 10.1007/s10068-025-01913-z.