Title of article :
Moisture transport during cooking of meat: An analysis based on Flory–Rehner theory
Author/Authors :
van der Sman، نويسنده , , R.G.M.، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2007
Pages :
9
From page :
730
To page :
738
Abstract :
It is proposed that the moisture transport during cooking of meat can be described by the Flory–Rehner theory of rubber-elasticity. This theory contains the essential physics to describe the transport of liquid moisture due to denaturation and shrinkage of the heated protein matrix. The validity of the proposition is shown by a numerical model, which comprises a linearisation of the Flory–Rehner theory augmented with Darcy’s law for porous media flow. The model is used to simulate cooking experiments performed with a rectangular piece of beef. Reasonable comparison between simulations and experiments is obtained. Further analysis of simulations renders insight of yet unexplained phenomena observed during cooking of meat.
Keywords :
cooking , Moisture transport , Model
Journal title :
Meat Science
Serial Year :
2007
Journal title :
Meat Science
Record number :
1485722
Link To Document :
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