Numerical Analysis of Heat Transfer during Surface Pasteurization of Hot Dogs with Vacuum–Steam–Vacuum Technology

The objective of this study was to validate the fundamental heat-transfer mechanism governing the process of vacuum-steam-vacuum surface pasteurization of hot dogs. It was hypothesized that the steam could not directly flow into the pores below the surface of hot dogs, and the heat was transferred into these areas by conduction. A numerical analysis program was first developed to estimate the heat-transfer coefficient between steam and hot dogs and was then used to simulate the temperature distribution at different locations below the surface. The hypothesis and computer simulation model were successfully validated using hot dogs surface-inoculated with Listeria innocua. Results showed that the heat from saturated steam must be conducted into the interior to kill L. innocua harboring in the pores and irregularities below the surface of hot dogs. Results of computer simulation and biological validation also suggested that heating must be maintained at 138 °C for at least 25 s to achieve a complete elimination (> 8 log colony-forming units per gram) of L. innocua from hot dogs.