The Effect of External Mass Transfer Resistance during Drying of Fermented Sausage
作者: Ismail ErenGulen Yıldız-TurpFigen Kaymak-ErtekinMeltem Serdaroğlu
作者单位: 1Food Engineerig Department, Engineering Faculty, Ege University, Bornova-Izmir, Turkey
刊名: Drying Technology, 2008, Vol.26 (12), pp.1543-1551
来源数据库: Taylor & Francis Journal
DOI: 10.1080/07373930802466724
关键词: Drying modelsEffective moisture diffusivityExternal resistanceFermented sausage (sucuk)Ripening process
原始语种摘要: The drying mechanism of fermented sausages (sucuks) that were cylindrical rod shaped, 40 cm long and 4 cm diameter, during ripening under natural convection conditions at different temperatures (15 to 30°C) was examined. To simulate the experimental drying curves, three empirical models and a diffusional model assuming negligible external mass transfer resistance were evaluated. The drying rate curves of sucuk samples were also simulated taking into account the influence of the external mass transfer resistance. The equation was solved using the trial-and-error solution algorithm developed in this study and the mass transfer coefficient, kc, and effective moisture diffusivity, Deff, were simultaneously determined (1.44 × 10-8 to 1.93 × 10-8 m/s and 4.30 × 10-10 to 6.85 × 10-10 m2/s,...
全文获取路径: Taylor & Francis  (合作)
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影响因子:1.814 (2012)

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