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Details van artikel 44 van 60 gevonden artikelen
| Titel: |
Natural Convection Drying at Low Temperatures of Previously Frozen Salted Meat |
| Auteur: |
Clemente, G. Bon, J. Garcia-Perez, J. V. Mulet, A. |
| Verschenen in: |
Drying technology |
| Paginering: | Jaargang 25 (2007) nr. 11 pagina's 1885-1891 |
| Jaar: |
2007-11 |
| Inhoud: |
The drying of raw cured ham proceeds under natural convection. The aim of this work was to determine the effect of external resistance on the drying of frozen and salted Biceps femoris and Semimembranosus. Natural convection drying kinetics were obtained at 5, 10, 15, and 20°C. The De values obtained neglecting external resistance were underestimated. Activation energy, Ea, agreed with literature results. The use of a De value from literature and a calculated Ea allowed us to calculate De for the temperatures used in this study. The mass transfer coefficient (k) was estimated from a model taking external resistance and the calculated De into account. The k values agreed with the ones in literature; thus, under natural convection conditions, external mass transfer resistance must be considered. |
| Uitgever: |
Taylor & Francis |
| Bronbestand: |
Elektronische Wetenschappelijke Tijdschriften |
Details van artikel 44 van 60 gevonden artikelen
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