The effect of external mass transfer resistance during drying of fermented sausage

Drying Technology

Volumn 26, Issue 12, 2008, Pages 1543-1551

  Eren, Ismail ^a   Yildiz Turp, Gülen ^a   Kaymak Ertekin, Figen ^a   Serdaroĝlu, Meltem ^a  

^a EGE UNIVERSITY   (Turkey)

Author keywords

Drying models; Effective moisture diffusivity; External resistance; Fermented sausage (sucuk); Ripening process

Indexed keywords

DEWATERING; MASS TRANSFER; MEATS; MOISTURE; PLANTS (BOTANY);

DRYING MODELS; EFFECTIVE MOISTURE DIFFUSIVITY; EXTERNAL RESISTANCE; FERMENTED SAUSAGE (SUCUK); RIPENING PROCESS;

CURING;

EID: 56549114692     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373930802466724     Document Type: Article

References (46)

1. Bozkurt, H. and Erkmen, O. (2002) Effect of starter cultures and additives on the quality of Turkish style sausage (sucuk). Meat Science, 61, pp. 149-156.
2. Simal, S., Femenia, A., Garcia-Pascual, P. and Rossello, C. (2003) Simulation of the drying curves of a meat-based product: Effect of the external resistance to mass transfer. Journal of Food Engineering, 58:3, pp. 193-199.
3. Munoz, I., Comaposada, J., Stawczyk, J. and Gou, P. (2007) Drying control of cured sausages through online measurement of product quality. Drying Technology, 25:11, pp. 1809-1817.
4. Gokalp, H. Y. (1986) Turkish style fermented sausage (soudjouk) manufactured by adding different starter cultures and using different ripening temperatures Fleischwirtschaft, 66, pp. 573-575.
5. Bozkurt, H. and Erkmen, O. (2004) Effect of nitrite/nitrate on the quality of sausage (sucuk) during ripening and storage. Journal of Food Science and Agriculture, 84, pp. 279-286.
6. Bozkurt, H. and Bayram, M. (2006) Colour and textural attributes of sucuk during ripening. Meat Science, 73:2, pp. 344-350.
7. Ozer, I. and Ozalp, E. Research work on the determination of microbial flora and enterotoxigenic Staphylococcus.
8. Ertas, A. H. and Goĝus, A. K. (1980) A study on the Turkish type sausage added different amount of mutton tail fat and inoculated P. cereviciae and L. plantarum. Nature, Journal of Scientific and Technological Council of Turkey, 4:3, pp. 48-53.
9. Baldini, P., Cantoni, E., Colla, F., Diaferia, C., Gabba, L., Spotti, E., Marchelli, R., Dossena, A., Virgili, E., Sforza, S., Tenca, P., Mangia, A., Jordano, R., Lopez, M. C., Medina, L., Coudurier, S., Oddou, S. and Solignat, G. (2000) Dry sausages ripening: Influence of thermohygrometric conditions on microbiological, chemical and physico-chemical characteristics. Food Research International, 33, pp. 161-170.
10. Bello, J. and Sanchez-Fuertes, M. A. (1997) Development of mathematical model to describe the acidification occurring during the ripening of dry fermented sausage. Food Chemistry, 59, pp. 101-105.
11. Lykova, A. V. and Nozdrin, V. S. (1993) Optimized drying of sausage type meat products. Myasnaya-Promyshlennost, 3, pp. 20-21.
12. Stiebing, A. and Roedel, W. (1990) Influence of the pH on the drying pattern in dry sausage. Fleischwirtschaft, 70:9, pp. 1039-1040.
13. Gou, P., Mulet, A., Comaposado, J., Benedito, J. and Arnau, J. (1996)pp. 778-784.
14. Trujillo, F. J., Wiangkaew, C. and Pham, Q. T. (2007) Drying modelling and water diffusivity in beef meat. Journal of Food Engineering, 78, pp. 74-85.
15. Sebastian, P., Bruneau, D., Collignan, A. and Rivier, M. (2005) Drying and smoking of meat: Heat and mass transfer modelling and experimental analysis. Journal of Food Engineering, 70, pp. 227-243.
16. Kaymak-Ertekin, F. (2002) Drying and rehydrating kinetics of green and red peppers. Journal of Food Science, 67, pp. 168-175.
17. Karathanos, V. T., Villalobos, G. and Saravacos, G. D. (1990) Comparision of two methods of estimation the effective moisture diffusivity from drying data. Journal of Food Science, 55, pp. 218-223.
18. Iguaz, A., San Martin, M.B., Mate, J. I., Fernandez, T. and Virseda, P. (2003) Modelling effective moisture diffusivity of ruge rice (Lido cultivar) at low drying temperatures. Journal of Food Engineering, 59, pp. 253-258.
19. Demirkol, E., Erdoĝdu, F. and Palazoĝlu, T. K. (2006) Analysis of mass transfer parameters (changes in mass flux, diffusion coefficient and mass transfer coefficient) during baking of cookies. Journal of Food Engineering, 72, pp. 364-371.
20. Simal, S., Sanchez, E. S., Bon, J., Femenia, A. and Rossello, C. (2001) Water and salt diffusivity during cheese ripening: Effect of the external and internal resistances to mass transfer. Journal of Food Engineering, 48, pp. 269-275.
21. Bialobrzewski, I. and Markowski, M. (2004) Mass transfer in the celery slice: Effects of temperature, moisture content and density on water diffusivity. Drying Technology, 22:7, pp. 1777-1789.
22. Bon, J., Rosello, C., Femenia, A., Eim, V. and Simal, S. (2007) Mathematical modelling of drying kinetics for apricots: Influence of the external resistance to mass transfer. Drying Technology, 25:11, pp. 1829-1835.
23. Erdoĉdu, F. (2005) Mathematical approaches for use of analytical solutions in experimental determination of heat and mass transfer parameters. Journal of Food Engineering, 68, pp. 233-238.
24. Crank, J. (1975) The mathematics of diffusion, Oxford University Press, Oxford
25. Simal, S., Femenia, A., Garau, M. C. and Rossello, C. (2005) Use of exponential, Page's and diffusional models to simulate the drying kinetics of kiwi fruit. Journal of Food Engineering, 66, pp. 323-328.
26. Doymaz, I. (2004) Convective air drying characteristics of thin layer carrots. Journal of Food Engineering, 61:3, pp. 359-364.
27. Henderson, S. M. and Pabis, S. (1961) Grain drying theory I: Temperature effect on drying coefficient. Journal of Agricultural Research Engineering, 7, pp. 85-89.
28. Page, G. E. (1949) Factors influencing maximum rates of air drying shelled corn in thin layer, University Lafayette, Indiana
29. (2000) Official Methods of Analysis, AOAC International, Gaithersburg, MD
30. Ozdemir, M. and Devres, Y. O. (1999) Thin layer drying characteristics of hazelnuts during roasting. Journal of Food Engineering, 42, pp. 225-233.
31. Ertekin, C. and Yildiz, O. (2004) Drying of eggplant and selection of a suitable thin layer drying model. Journal of Food Engineering, 63, pp. 349-359.
32. Lomauro, C. J., Bakshi, A. S. and Labuza, T. P. (1985) Evaluation of food moisture sorption isotherm equations. Part 1. Fruit, vegetables and meat products. Lebensmittel Wissenschaft Tecnollogie, 24:4, pp. 310-314.
33. Senadeera, W., Bhandari, B. R., Young, G. and Wijesinghe, B. (2003) Influence of shapes of selected vegetable materials on drying kinetics during fluidized bed drying. Journal of Food Engineering, 58, pp. 277-283.
34. Palmia, F., Pecoraro, M. and Ferri, S. (1993) Essiccazione di prodotti carnie: Calcolo del coefficiente di diffusione effective (De) dell'acqua in fette di lombo suino. Industria Conserve, 68, pp. 238-242.
35. Comaposada, J.Spain
36. Markowski, M. (1997) Air drying of vegetables: Evaluation of mass transfer coefficient. Journal of Food Engineering, 34, pp. 55-62.
37. Bialobrzewski, I. (2007) Determination of the mass transfer coefficient during hot-air-drying of celery root. Journal of Food Engineering, 78, pp. 1388-1396.
38. Carcel, J. A., Garcia-Perez, J. V., Riera, E. and Mulet, A. (2007) Influence of high intensity ultrasound on drying kinetics of persimmon. Drying Technology, 25:1, pp. 185-193.
39. Martynenko, A. I. (2006) Evaluation of mass transfer resistances from drying experiments. Drying Technology, 24:12, pp. 1569-1582.
40. Turhan, M. and Ozilgen, M. (1991) Effect of oven temperature variations upon the drying behaviour of thin biscuits. Acta Alimentaria, 20, pp. 197-203.
41. Saravacos, G. D. and Kostaropoulos, A. E. (1996) Engineering properties in food processing simulation. Computers & Chemical Engineering, 20, pp. 461-466.
42. Baik, O. D. and Marcotte, M. (2002) Modeling the moisture diffusivity in a baking cake. Journal of Food Engineering, 56, pp. 27-36.
43. Guillard, V., Broyart, B., Guilbert, S., Bonazzi, C. and Gontard, N. (2004) Moisture diffusivity and transfer modelling in dry biscuit. Journal of Food Engineering, 64, pp. 81-87.
44. Fahloul, D., Trystram, G., Duquenoy, A. and Barbotteau, I. (1994) Modeling heat and mass-transfer in band oven biscuit baking. Food Science and Technology, 27:2, pp. 119-124.
45. Demirkol, E., Erdoĝdu, F. and Palazoĝlu, T. K. (2006) Experimental determination of mass transfer coefficient: Moisture content and humidity ratio driving force approaches during baking. Journal of Food Process Engineering, 29, pp. 188-201.
46. Miketinac, M. J., Sokhansaj, S. and Tutek, Z. (1992) Determination of heat and mass transfer coefficients in thin layer drying of grain. Transactions of the ASAE, 35, pp. 1853-1858.