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OXYGEN DIFFUSION IN MEAT TISSUES.

Author(s) : ZARITZKY N. E., BEVILACQUA A. E.

Type of article: Article

Summary

OXYGEN PENETRATION IN MUSCLE TISSUE WAS MATHEMATICALLY MODELLED BY MEANS OF A NON-STATIONARY STATEMENT OF THE THE PARAMETERS CONCERNED: SOLUBILITY, DIFFUSION COEFFICIENT AND OXYGEN CONSUMPTION IN THE TISSUE, WERE EVALUATED AT DIFFERENT TEMPERATURES. THE RESULTS WERE COMPARED WITH EXPERIMENTAL DATA OF PENETRATION WIDTH AND SPECTROPHOTOMETRIC MEASUREMENTS OF OXYMYOGLOBIN RELATIVE CONCENTRATION. THE EFFECT OF OXYGEN PARTIAL PRESSURE IN THE FORMATION OF METMYOGLOBIN IN MUSCLE TISSUE WAS ANALYZED IN TERMS OF AN EQUATION OBTAINED FOR SOLUTION SYSTEMS.

Details

  • Original title: OXYGEN DIFFUSION IN MEAT TISSUES.
  • Record ID : 1988-2344
  • Languages: English
  • Source: International Journal of Heat and Mass Transfer - vol. 31 - n. 5
  • Publication date: 1988

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