Journal
JOURNAL OF FOOD ENGINEERING
Volume 76, Issue 1, Pages 63-69Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2005.05.015
Keywords
heat-water transfer; surface temperature; water activity; hot air; modelling
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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 a(w) 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. (c) 2005 Elsevier Ltd. All rights reserved.
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