On-line determination of water activity at the lean surface of meat products during drying and its relationship with the crusting development

Drying Technology

Volumn 23, Issue 8, 2005, Pages 1641-1652

  Gou, Pere ^a   Comaposada, Josep ^a   Arnau, Jacint ^a   Pakowski, Zdzisław ^b  

^a Inst Food Agric Res and Technol   (Spain)

^b LODZ UNIVERSITY OF TECHNOLOGY   (Poland)

Author keywords

Crusting; Drying of meat products; On line determination; Water activity

Indexed keywords

COMPOSITION EFFECTS; CONTROL SYSTEMS; DRYING; FOOD PROCESSING; HARDENING; ISOTHERMS; PROCESS CONTROL; SORPTION; SURFACE PHENOMENA; WATER;

CRUSTING; LEAN SURFACE; ON-LINE DETERMINATION; WATER ACTIVITY;

MEATS;

DRYING; FOOD PROCESSING; LIQUID-SOLID SEPARATION;

EID: 24344463826     PISSN: 07373937     EISSN: None     Source Type: Journal    
DOI: 10.1081/DRT-200065033     Document Type: Article

References (13)

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