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Drying modelling of defrosted pork meat under forced convection conditions

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Drying modelling of defrosted pork meat under forced convection conditions

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Clemente Polo, G.; Bon Corbín, J.; Sanjuán Pellicer, MN.; Mulet Pons, A. (2011). Drying modelling of defrosted pork meat under forced convection conditions. Meat Science. 88(3):374-378. doi:10.1016/j.meatsci.2011.01.012

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/78106

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Title: Drying modelling of defrosted pork meat under forced convection conditions
Author:
UPV Unit: Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
Drying is the lengthiest and the most energy consuming step during the production of dry-cured ham, affecting also the curing process and consequently product quality. In order to manage the drying process, it is quite ...[+]
Subjects: Defrosted pork meat , Drying , Effective diffusivity , External resistance , Modelling , Shrinkage , Air velocities , Biceps femoris , Curing process , Diffusion model , Dry-cured ham , Drying condition , Drying kinetic , Drying process , Effective diffusivities , Experimental conditions , Pork meat , Product quality , Semimembranosus muscles , Water loss , Curing , Cylinders (shapes) , Diffusion , Forced convection , Meats , Water , Animal , Article , Biological model , Chemistry , Comparative study , Food preservation , Kinetics , Meat , Methodology , PH , Skeletal muscle , Spain , Swine , Animals , Hydrogen-Ion Concentration , Models, Biological , Muscle, Skeletal , Sus scrofa
Copyrigths: Cerrado
Source:
Meat Science. (issn: 0309-1740 )
DOI: 10.1016/j.meatsci.2011.01.012
Publisher:
Elsevier
Publisher version: http://dx.doi.org/10.1016/j.meatsci.2011.01.012
Thanks:
The authors of this paper acknowledge the financial support from the "Ministerio de Educacion y Ciencia" in Spain, CONSOLIDER INGENIO 2010 (CSD2007-00016).
Type: Artículo

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