MOISTURE MOBILITY IN FRANKFURTER DURING THERMAL-PROCESSING - ANALYSIS OF MOISTURE PROFILE

This paper presents a determination of the moisture distribution in meat emulsion sausage of cylindrical geometry at several process times as a function of composition, process temperature and relative humidity, with a technique and model for determining the corresponding moisture mobility. Simultaneous heat and mass transfer model with Fickian type liquid diffusion predicted the temperature and moisture profiles. The combined normalized standard deviation (.sigma.p) for 4 moisture profiles and 5 temperature histories vary from 0.08 to 0.25. The moisture diffusivity follows Arrhenius type relationship and was a function of concentration, temperature and composition of the product.