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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.tb00232.x
Subject(s) - moisture , emulsion , thermal diffusivity , product (mathematics) , food science , materials science , chemistry , composite material , mathematics , thermodynamics , geometry , physics , organic chemistry
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.