Drying and smoking of meat: Heat and mass transfer modeling and experimental analysis

Journal of Food Engineering

Volumn 70, Issue 2, 2005, Pages 227-243

  Sebastian, P ^a   Bruneau, D ^a   Collignan, A ^b   Rivier, M ^b  

^a CNRS   (France)

^b CIRAD   (France)

Author keywords

Cooking; Drying; Experiment; Food; Meat; Modeling; Simulation; Smoking; Thermodynamics

Indexed keywords

COMPUTER SIMULATION; DRYING; EVAPORATION; EXPERIMENTS; HEAT TRANSFER; KILNS; MASS TRANSFER; MATHEMATICAL MODELS; PYROLYSIS; THERMODYNAMICS; WATER;

COOKING; HOT SMOKING KILNS; SMOKED PRODUCTS; SMOKING;

MEATS;

EID: 17444377222     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.10.002     Document Type: Article

References (19)

1. Afnor (1968), Association Française de Normalisation. Détermination de l'humidité pour les viandes et produits à base de viande. Norme NF 04-401
2. Bimbenet, J.-J., Duquenoy, A., & Trystram, G. (2002). Génie des procédés alimentaires: des bases aux applications, Dunod Ed., ISBN 2 10 004435 4, 391-393
3. Bruneau, D., Collignan, A., Nadeau, J. P., Prieur, A., Rivier, M., Sébastian, P., & Vernat, Y. (2002). Procédé et dispositif de cuisson et de fumage d'aliments tels que la viande ou le poisson, CNRS and CIRAD patent, no. 02 08153
4. J. Comaposada, P. Gou, Z. Pakowski, and J. Arnau Desorption isotherms for pork meat at different NaCl contents and temperatures Drying Technology 18 3 2000 723 746
5. R. Derache Toxicologia y Seguridad de los Alimentos 1990 Omega Barcelona pp. 295-317
6. M.S. Garcia Falcon, S. Gonzalez Amigo, M.A. Lage Yusty, M.J. Lopez de Alda Villaizan, and J. Simal Lozano Enrichment of benzo[a]pyrene in smoked food products and determination by high-performance liquid chromatography- fluorescence detection Journal of Chromatography A 753 1996 207 215
7. P.-S. Mirade Prediction of the air velocity held in modern meat dryers using unsteady computational fluid dynamics (CFD) models Journal of Food Engineering 60 2003 41 48
8. J.-P. Nadeau, and J.R. Puiggali Séchage: des processus physiques aux procédés industriels 1995 Tec&Doc-Lavoisier Paris 2 7430 0018 X pp. 23-24
9. G. Pavon-Melendez, J.A. Hernandez, M.A. Salgado, and M.A. Garcia Dimensionless analysis of the simultaneous heat and mass transfer in food drying Journal of Food Engineering 51 2002 347 353
10. I. Poligné, A. Collignan, and G. Trystram Characterization of traditional processing of pork meat into boucané Meat Science 59 4 2001 377 389
11. Poligné, I., (2001). Étude des transferts et des mécanismes réactionnels lors du salage, séchage, cuisson et fumage de pièces de viande. Cas du porc boucané à la Réunion. Thèse de doctorat. Université de la Réunion, Sainte Clotilde, France
12. H. Recknagel, E. Sprenger, and S. Honmann Manuel pratique de génie climatique 1986 PYC Paris 2 85330 084 6 pp. 115-116
13. R. Rywotycki A model of heat energy consumption during frying of food Journal of Food Engineering 59 2003 343 347
14. E. Sabadini, B.C. Carvalho Junior, P.J. Sobral, and M.D. Hubinger Mass transfer and diffusion coefficient determination in salted and dried meat Drying Technology 16 9-10 1998 2095 2115
15. P.S. Sheridan, and N.C. Shilton Analysis of yield while cooking beef burger patties using far infrared radiation Journal of Food Engineering 51 2002 3 11
16. S. Simal, A. Femenia, P. Garcia-Pascual, and C. Rossello Simulation of the drying curves of a meat-based effect of the external resistance to mass transfer Journal of Food Engineering 58 2003 193 199
17. G.J. Suppes, M.J. Goff, and S. Lopes Latent heat characteristics of fatty acid derivatives pursuant phase change material applications Chemical Engineering Science 58 9 2003 1751 1763
18. M.B.F. Teixeira, and S. Tobinaga A diffusion model for describing water transport in round squid mantle during drying with a moisture-dependent effective diffusivity Journal of Food Engineering 36 1998 169 181
19. H. Vega-Mercado, M.M. Gongora Nieto, and G.V. Barbosa Canovas Advances in dehydration of food Journal of Food Engineering 49 2001 271 289