Premium
HYDROGEN IONS PROFILES, APPARENT MOBILITY, AND DISAPPEARANCE DURING COOKING OF MEAT EMULSION—1. SLAB GEOMETRY
Author(s) -
MITTAL GAURI S.,
BLAISEDELL JOHN L.
Publication year - 1982
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.1982.tb00283.x
Subject(s) - thermal diffusivity , hydrogen , diffusion , chemistry , slab , emulsion , ion , convection , reaction rate , reaction rate constant , chemical reaction , thermal , thermodynamics , analytical chemistry (journal) , kinetics , chromatography , organic chemistry , physics , classical mechanics , geophysics , catalysis
A simulation model was developed by considering diffusion, convection and first order chemical reaction to predict the hydrogen ion profiles during cooking of meat emulsion slab. The model was experimentally verified for various processing conditions and the compositions of the produci. There was a sharp increase of pH at the initial stage of thermal processing and it reached to a steady state value at the end of processing. The Eyring's Absolute Reaction Rate Theory described the H + diffusivity and reaction rate constant reasonably well. The disappearance of H + due to chemical reaction contributed the most in defining the H + profiles during processing.