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Factors influencing the particle size distribution of flaked meat. I. Effect of temperature, aperture size and prebreaking before flaking
Author(s) -
SHEARD P. R.,
JOLLEY P. D.,
MOUNSDON R. K.,
HALL L. D.
Publication year - 1990
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.1365-2621.1990.tb01108.x
Subject(s) - particle size , materials science , particle size distribution , grinding , composite material , aperture (computer memory) , particle (ecology) , mineralogy , optics , chemistry , geology , mechanical engineering , physics , engineering , oceanography
Summary Steer chuck and blade were pre‐broken by grinding at −3.0°C and −7.0°C, re‐tempered to −3.0°C and −7.0°C, respectively, and then flaked through aperture sizes of 6.1 mm, 9.9 mm or 19.0 mm. Meat was also flaked at −3.0°C without being pre‐broken. More ice melted at the lower temperature; the gain in enthalpy was also higher at −7°C than at −3°C. Size measurements, made using video image analysis, showed that particles produced at the lower temperature had a smaller mean diameter and a greater surface area. Of the three factors investigated, temperature was the most important influence on particle thickness. For a given feed material there was a good correlation between mean diameter and aperture size. High speed photography results showed that pre‐broken meat tended to break‐up more readily on the impeller than intact pieces, resulting in pieces of smaller mean diameter.