کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2451918 | 1109699 | 2007 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Moisture transport during cooking of meat: An analysis based on Flory–Rehner theory
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
It is proposed that the moisture transport during cooking of meat can be described by the Flory–Rehner theory of rubber-elasticity. This theory contains the essential physics to describe the transport of liquid moisture due to denaturation and shrinkage of the heated protein matrix. The validity of the proposition is shown by a numerical model, which comprises a linearisation of the Flory–Rehner theory augmented with Darcy’s law for porous media flow. The model is used to simulate cooking experiments performed with a rectangular piece of beef. Reasonable comparison between simulations and experiments is obtained. Further analysis of simulations renders insight of yet unexplained phenomena observed during cooking of meat.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 76, Issue 4, August 2007, Pages 730–738
Journal: Meat Science - Volume 76, Issue 4, August 2007, Pages 730–738
نویسندگان
R.G.M. van der Sman,