Partager

Document IIF

L'influence des modes de température sur le transfert de masse dans le jambon sec pendant les étapes de salage et de repos.

The influence of temperature modes during salting and resting stages on the mass transfer in dry-cured ham.

Numéro : pap. n. 335

Auteurs : PETROVA I., TOLSTOREBROV I., EIKEVIK T. M., et al.

Résumé

Mass transfer in pork meat pieces was studied at temperatures of 0, 2 and 6°C during the salting and the resting stages, followed by the drying at 2°C, 80 % RH. The influence of the different salting temperatures on the moisture losses was investigated. The salting and the drying processes of meat were described by a semi-empirical model using the Fick’s law of diffusion. The effective moisture diffusion for the salting process was between 0.8 10-9 and 2.0 10-9 m2 s-1, while for the drying stage the value was 2.5 10-10 m2 s-1. It was found no significant influence of the salting temperatures in the range between 0°C and 6°C on the osmotic dehydration process or on the drying kinetics of the salted meat. The research on the impact of salting temperature modes on water activity reduction was also carried out.

Documents disponibles

Format PDF

Pages : 7 p.

Disponible

Gratuit

Télécharger

Détails

  • Titre original : The influence of temperature modes during salting and resting stages on the mass transfer in dry-cured ham.
  • Identifiant de la fiche : 30016195
  • Langues : Anglais
  • Source : Proceedings of the 24th IIR International Congress of Refrigeration: Yokohama, Japan, August 16-22, 2015.
  • Date d'édition : 16/08/2015
  • DOI : http://dx.doi.org/10.18462/iir.icr.2015.0335

Liens


Voir d'autres communications du même compte rendu (657)
Voir le compte rendu de la conférence

Indexation