Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
226453 | Journal of Food Engineering | 2006 | 7 Pages |
Abstract
The coupled heat–water model presented in paper I is used to calculate the temperature and water activity at the surface of an unwrapped lean beef meat sample subjected to changing temperature conditions. Variation in aw during heat treatment was determined from weight loss measurements. Surface temperature and water activity predicted by the coupled heat–water model agree with measurements, providing that the water diffusivity inside the product varies with the local water content.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
A. Kondjoyan, M.S. McCann, O. Rouaud, M. Havet, A.M. Foster, M. Swain, J.D. Daudin,