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

被引：16

作者：

MITTAL, GS ^{[1
]}

BLAISDELL, JL ^{[1
]}

机构：

[1] OHIO STATE UNIV, DEPT AGR ENGN, COLUMBUS, OH 43210 USA

来源：

JOURNAL OF FOOD PROCESSING AND PRESERVATION | 1982年 / 6卷 / 02期

关键词：

D O I：

10.1111/j.1745-4549.1982.tb00646.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：111 / 126

页数：16

共 19 条

[1]

AGRAWAL Y, 1976, THESIS OHIO STATE U

[2]

[Anonymous], 1976, USERS GUIDE SAS 76

[3]

BAXTER JF, 1979, AGR ENG YB

[4]

Bruin S., 1980, Advances in Drying, Vol, V1, P155, DOI DOI 10.1016/0260-8774(86)90024-5

[5]

CHUNG D S, 1967, Transactions of the ASAE (American Society of Agricultural Engineers), V10, P549

[6]

Cochran W.G. G.M. Cox., 1957, Experimental Design

[7]

FISH BP, 1958, FUNDAMENTAL ASPECTS

[8]

Hamdy M. Y., 1969, Transactions. American Society of Agricultural Engineers, V12, P205

[9]

Hamm R., 1966, physiology and biochemistry of muscle as food

[10]

HOOKE R, 1961, J ACM, V8, P212, DOI 10.1145/321062.321069

← 1 2 →