摘要:

ABSTRACTA simulation model was developed by considering diffusion, convection and first order chemical reaction to predict the hydrogen ion profiles during cooking of meat emulsion slab. The model was experimentally verified for various processing conditions and the compositions of the produci. There was a sharp increase of pH at the initial stage of thermal processing and it reached to a steady state value at the end of processing. The Eyring's Absolute Reaction Rate Theory described the H+diffusivity and reaction rate constant reasonably well. The disappearance of H+due to chemical reaction contributed the most in defining the H+profiles during processing.

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1982.tb00283.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

ABSTRACTThe modeling techniques developed in the first part of this series were applied to describe the hydrogen ion profiles in meat emulsion in cylindrical shape during thermal processing at temperatures>58°C. The model was verified with experimental data collected at various processing conditions and the compositions of the product. An increase of 0.27 to 0.50 pH units was recorded in the processed product. The values of reaction rate constant varied between 0.88 to 2.90 1/h and the diffusivity of H+was constant at 0.2E‐5 m2

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1982.tb00284.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

ABSTRACTRed and Golden Delicious apples were tested to determine resistance to impact bruising with respect to day after bloom. Impact resistance measured by volume of bruised tissue was found to have a significant linear relation to day after bloom, firmness and bruise energy. Specific bruise volume (bruise volume per unit of energy input) did not change significantly over the growth period of the fruit when a constant drop height was maintained. This indicates that increases in bruising as the apple matures are due to increased weight of the fruit (bruise energy) rather than change in properties of the apple tissue.

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1982.tb00285.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1982.tb00286.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY