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Influence of Smokehouse Air Flow Patterns, Air Changes and Cook Cycles on Texture and Shrinkage of Wieners
Author(s) -
STECH I.,
USBORNE W.R.,
MITTAL G.S.
Publication year - 1988
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1988.tb07720.x
Subject(s) - chewiness , shrinkage , airflow , texture (cosmology) , relative humidity , flow (mathematics) , air stream , air cell , air humidity , air temperature , shear (geology) , humidity , materials science , environmental science , meteorology , chemistry , composite material , mathematics , anatomy , food science , geography , thermodynamics , medicine , environmental engineering , physics , geometry , image (mathematics) , artificial intelligence , computer science
The effects of two air flow systems, four air changes, and three cook cycles on shrinkage and texture of wieners were investigated. The interaction between air flow patterns and cook cycles was significant for shrinkage revealing the highest weight losses for a low relative humidity cook cycle when combined with the vertical air flow. The interaction of air flow pattern and number of air changes for the texture profile analysis showed significantly higher results for hardness, gumminess, and chewiness when processed at 56 air changes per minute using vertical air flow than for any other combination of treatments. Air changes significantly affected shrinkage and Warner‐Bratzler shear values producing higher values with an increase in the number of air changes.