| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277855 | Journal of Food Engineering | 2012 | 11 Pages |
Abstract
⺠A multiphase, multicomponent hygroscopic porous medium-based model is developed for meat cooking. ⺠Gradual release of water and fat from the matrix during heating is included. ⺠Spatial and temporal profiles of temperature, water, fat content are available. ⺠Effects of various modes of transport and change of phase are revealed. ⺠Can be applied to process design for safety and quality of meat cooking processes.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Ashish Dhall, Amit Halder, Ashim K. Datta,