Moisture mobility in meat emulsion during cooking
- 1 December 1982
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 17 (6) , 719-726
- https://doi.org/10.1111/j.1365-2621.1982.tb00232.x
Abstract
Summary: Mobility of moisture in meat emulsion sausage during cooking was simulated for cylindrical geometry. The model was verified for high temperature (> 55°C) processing and various processing conditions and formulations. The moisture diffusivity were described in terms of product temperature and fat: protein ratio.Keywords
This publication has 2 references indexed in Scilit:
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- Adsorption and Desorption of Water Vapor by Cereal Grains and Their Products Part I: Heat and Free Energy Changes of Adsorption and DesorptionTransactions of the ASAE, 1967