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HYDROGEN IONS PROFILES, APPARENT MOBILITY AND DISAPPEARANCE DURING COOKING OF MEAT EMULSION—2. CYLINDRICAL GEOMETRY
Author(s) -
MITTAL GAURI S.,
BLAISDELL 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.tb00284.x
Subject(s) - thermal diffusivity , emulsion , ion , hydrogen , constant (computer programming) , chemistry , analytical chemistry (journal) , diffusion , product (mathematics) , thermal , hydrogen ion , materials science , thermodynamics , geometry , chromatography , organic chemistry , mathematics , physics , computer science , programming language
The modeling techniques developed in the first part of this series were applied to describe the hydrogen ion profiles in meat emulsion in cylindrical shape during thermal processing at temperatures >58°C. The model was verified with experimental data collected at various processing conditions and the compositions of the product. An increase of 0.27 to 0.50 pH units was recorded in the processed product. The values of reaction rate constant varied between 0.88 to 2.90 1/h and the diffusivity of H + was constant at 0.2E‐5 m 2 /h.