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MOISTURE MOBILITY IN FRANKFURTER DURING THERMAL PROCESSING: ANALYSIS OF MOISTURE PROFILE
Author(s) -
MITTAL G. S.,
BLAISDELL J. L.
Publication year - 1982
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1982.tb00646.x
Subject(s) - moisture , thermal , environmental science , materials science , composite material , meteorology , geography
This paper presents a determination of the moisture distribution in meat emulsion sausage of cylindrical geometry at several process times as a function of composition, process temperature and relative humidity, with a technique and model for determining the corresponding moisture mobility. Simultaneous heat and mass transfer model with Fickian type liquid diffusion predicted the temperature and moisture profiles. The combined normalized standard deviation (σ P ) for four moisture profiles and five temperature histories vary between 0.08 and 0.25. The moisture diffusivity follows Arrhenius type relationship and was a function of concentration, temperature and composition of the product.