MOISTURE MOBILITY IN FRANKFURTER DURING THERMAL PROCESSING: ANALYSIS OF MOISTURE PROFILE
- 1 June 1982
- journal article
- research article
- Published by Hindawi Limited in Journal of Food Processing and Preservation
- Vol. 6 (2), 111-126
- https://doi.org/10.1111/j.1745-4549.1982.tb00646.x
Abstract
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 (.sigma.p) for 4 moisture profiles and 5 temperature histories vary from 0.08 to 0.25. The moisture diffusivity follows Arrhenius type relationship and was a function of concentration, temperature and composition of the product.This publication has 7 references indexed in Scilit:
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