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Water transport in meat during reheating.

Author(s) : THORVALDSSON K., SKJOELDEBRAND C.

Type of article: Article

Summary

The temperature of the conventional oven was 175 deg C and the samples were heated from 10 deg C until they reached a centre temperature of 100 deg C. Using whole meat from bovine muscles, the mechanism behind water transport inside the sample during heating was investigated. The anisotropy of meat in terms of heat and water transport was also studied. The study yielded two main results: when heating commences, water moves towards the centre of the samples. At a centre temperature of about 70 deg C, water transport stops and changes direction. A theory for transport phenomena has been developed and is described. The results also indicate that, as expected, both water transport and heat transport are faster parallel to the meat fibres than perpendicular to them.

Details

  • Original title: Water transport in meat during reheating.
  • Record ID : 1997-1623
  • Languages: English
  • Source: J. Food Eng. - vol. 29 - n. 1
  • Publication date: 1996/07
  • Document available for consultation in the library of the IIR headquarters only.

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