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Thermodynamic model of meat drying by infrarred thermography

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Thermodynamic model of meat drying by infrarred thermography

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dc.contributor.author Traffano-Schiffo, Maria Victoria es_ES
dc.contributor.author Castro Giráldez, Marta es_ES
dc.contributor.author Fito Suñer, Pedro José es_ES
dc.contributor.author Balaguer-Cuenca, Nuria es_ES
dc.date.accessioned 2017-06-15T09:23:24Z
dc.date.available 2017-06-15T09:23:24Z
dc.date.issued 2014-05
dc.identifier.issn 0260-8774
dc.identifier.uri http://hdl.handle.net/10251/82876
dc.description.abstract [EN] Drying operation is one of the most important unit operations used to preserve meat products. Drying process involves a lot of mechanisms coupled together, and traditional kinetic theory of drying explains part of them, covering up the most important behaviors in the falling drying period. Therefore, it is necessary to determine the critical points of each transformation throughout the drying, and to analyse and quantify all of them. In this sense, an irreversible thermodynamic model has been developed, focusing on the falling drying period. In this work, infrared thermography has been used in order to obtain the evolution of meat surface temperature during drying operation. Infrared measurements were made with an Optris PI (R) 160 thermal imager (Optris GmbH, Berlin, Germany), with a spectral infrared range of wavelength from 7.5 to 13 mu m. Surface water activity, volume, mass and moisture were obtained at different drying times. Drying analysis shows five stages, the traditional induction and the constant kinetic drying period (wet temperature of 22 degrees C) and three more stages in the falling drying period, shared out by the evolution of the surface internal energy and the vitreous transition. (C) 2013 Elsevier Ltd. All rights reserved. es_ES
dc.description.sponsorship Author Marta Castro-Giraldez thanks the Campus de Excelencia Internacional VLC/CAMPUS for their support. en_EN
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation Ministerio de Ciencia e Innovación, Spain [AGL2011-30096] es_ES
dc.relation.ispartof Journal of Food Engineering es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Meat drying model es_ES
dc.subject Thermodynamic model es_ES
dc.subject Infrared thermography es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Thermodynamic model of meat drying by infrarred thermography es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.jfoodeng.2013.12.024
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament es_ES
dc.description.bibliographicCitation Traffano-Schiffo, MV.; Castro Giraldez, M.; Fito Suñer, PJ.; Balaguer-Cuenca, N. (2014). Thermodynamic model of meat drying by infrarred thermography. Journal of Food Engineering. 128:103-110. doi:10.1016/j.jfoodeng.2013.12.024 es_ES
dc.description.accrualMethod Senia es_ES
dc.relation.publisherversion http://doi.org/10.1016/j.jfoodeng.2013.12.024 es_ES
dc.description.upvformatpinicio 103 es_ES
dc.description.upvformatpfin 110 es_ES
dc.type.version info:eu repo/semantics/publishedVersion es_ES
dc.description.volume 128 es_ES
dc.relation.senia 255873 es_ES
dc.identifier.eissn 1873-5770


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