Modelling coupled heat–water transfers during a decontamination treatment of the surface of solid food products by a jet of hot air—II. Validations of product surface temperature and water activity under fast transient air temperature conditions
| Autor: | MJ Swain, Michel Havet, Olivier Rouaud, Jean-Dominique Daudin, M.S. McCann, AM Foster, Alain Kondjoyan |
|---|---|
| Přispěvatelé: | Department of Atmospheric, Oceanic and Planetary Physics [Oxford] (AOPP), University of Oxford [Oxford], Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Mines Nantes (Mines Nantes)-Université de Nantes - Faculté des Sciences et des Techniques, Université de Nantes (UN)-Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS), Qualité des Produits Animaux (QuaPA), Institut National de la Recherche Agronomique (INRA), Teagasc - The Agriculture and Food Development Authority (Teagasc), École nationale d'ingénieurs des techniques des industries agricoles et alimentaires (ENITIAA), University of Bristol [Bristol] |
| Jazyk: | angličtina |
| Rok vydání: | 2006 |
| Předmět: |
0106 biological sciences
Jet (fluid) Water activity Chemistry Environmental engineering Analytical chemistry 04 agricultural and veterinary sciences Human decontamination Thermal diffusivity 040401 food science 01 natural sciences 0404 agricultural biotechnology 010608 biotechnology Heat transfer By-product [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering Transient (oscillation) Water content Heat–water transfer Surface temperature Water activity Hot air Modelling ComputingMilieux_MISCELLANEOUS Food Science |
| Zdroj: | Journal of Food Engineering Journal of Food Engineering, Elsevier, 2006, 76 (1), pp.63-69. ⟨10.1016/j.jfoodeng.2005.05.015⟩ |
| ISSN: | 0260-8774 |
| DOI: | 10.1016/j.jfoodeng.2005.05.015⟩ |
| Popis: | International audience; The coupled heat–water model presented in paper I is used to calculate the temperature and water activity at the surface of an unwrapped lean beef meat sample subjected to changing temperature conditions. Variation in aw during heat treatment was determined from weight loss measurements. Surface temperature and water activity predicted by the coupled heat–water model agree with measurements, providing that the water diffusivity inside the product varies with the local water content. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect