THERMAL DIFFUSIVITY OF MODEL MEAT ANALOG SYSTEMS
- 1 September 1980
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 45 (6) , 1727-1731
- https://doi.org/10.1111/j.1365-2621.1980.tb07598.x
Abstract
Model meat analogs composed of soy spun fiber, egg albumen, and wheat gluten were thermally processed at five different temperatures under transient heat transfer conditions. Thermal diffusivity values were obtained during this period using Dickerson's method. The subject samples were held at the final temperature for 1 hr and thermal diffusivity values were obtained using the method of Pflug et al. (1965); values obtained by the two methods matched favorably within the experimental variations. The thermal diffusivities of the system varied with water content in the temperature range 71.1–93.3°C. Above this range, water alone could not reliably predict the thermal diffusivity values. increase in processing temperature lowered the thermal diffusivity values.This publication has 1 reference indexed in Scilit:
- World protein markets—a supplier’s viewJournal of Oil & Fat Industries, 1974