期刊
JOURNAL OF FOOD ENGINEERING
卷 76, 期 1, 页码 63-69出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2005.05.015
关键词
heat-water transfer; surface temperature; water activity; hot air; modelling
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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