Article ID Journal Published Year Pages File Type
226453 Journal of Food Engineering 2006 7 Pages PDF
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
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