Article ID Journal Published Year Pages File Type
10277588 Journal of Food Engineering 2013 8 Pages PDF
Abstract
► We model browning rate of fish during grilling using first-order kinetic reaction. ► Color changes are appropriately estimated even different heat transfer mode is used. ► The order of reductions in L∗ was dry air > N2≒ SHS. ► Absence of O2 in the SHS heating medium delays the formation of browning color.
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Related Topics
Physical Sciences and Engineering Chemical Engineering Chemical Engineering (General)
Preview
Color changes in fish during grilling - Influences of heat transfer and heating medium on browning color
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