Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10277588 | Journal of Food Engineering | 2013 | 8 Pages |
Abstract
⺠We model browning rate of fish during grilling using first-order kinetic reaction. ⺠Color changes are appropriately estimated even different heat transfer mode is used. ⺠The order of reductions in Lâ was dry air > N2â SHS. ⺠Absence of O2 in the SHS heating medium delays the formation of browning color.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Hiroki Matsuda, Yvan Llave, Mika Fukuoka, Noboru Sakai,