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Moisture mobility in meat emulsion during cooking
Author(s) -
MITTAL G. S.,
BLAISDELL J. L.,
HERUM F. L.
Publication year - 1982
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1982.tb00231.x
Subject(s) - moisture , emulsion , product (mathematics) , slab , materials science , food science , chemistry , composite material , mathematics , engineering , organic chemistry , geometry , structural engineering
Summary Mobility of moisture in meat emulsion sausage during cooking was simulated. The model was verified for low temperature processing using slab geometry of the product for different processing conditions and formulations. The moisture diffusivities were described in terms of product temperature and fat: protein ratio.