Modeling of mass transfer during hot-smoking of fish fillets
| Autor: | Michel Rivier, Antoine Collignan, Patrick Sebastian, Thierry Goli, Guilhem Raffray |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2014 |
| Předmět: |
Fumage
General Chemical Engineering Evaporation rate Evaporation Arius heudelotii Q02 - Traitement et conservation des produits alimentaires Mass transfer Relative humidity Physical and Theoretical Chemistry Q04 - Composition des produits alimentaires poisson (aliment) Chemistry Transfert de masse Environmental engineering Modèle de simulation Perte au cours du traitement Pulp and paper industry Unit operation Séchage par air chaud Poisson fumé Air temperature Évaporation Fish Filet de poisson |
| Zdroj: | Drying Technology |
| Popis: | This work aims at evaluating the mass reduction of traditionally hot-smoked catfish ( Arius heudelotii ) during hot-air drying unit operation. Drying kinetics of fish fillets are proposed from experimental investigations, taking into account the relative contributions of water evaporation and water and fat drips. The influence of the air temperature (50 to 80 ∘ C), air velocity (1 to 3 m/s) and relative humidity (15 to 40%) on drying rate functions is analyzed from a Doehlert experimental design. Based on the identification of characteristic drying rate curves, a drying model is defined and proves to be quite accurate regarding the prediction of evaporation rate during the falling rate period. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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