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)

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 re...