Simulation of simultaneous water and salt diffusion in dry fermented sausages by the Stefan-Maxwell equation

Journal of Food Engineering

Volumn 97, Issue 3, 2010, Pages 311-318

  Costa Corredor, A ^a   Pakowski, Z ^b   Lenczewski, T ^b   Gou, P ^a  

^a Institute for Food Agricultural Research and Technology (IRTA)   (Spain)

^b LODZ UNIVERSITY OF TECHNOLOGY   (Poland)

Author keywords

Drying process; Fermented pork sausage; Generalized Stefan Maxwell equation; Multicomponent diffusion; Shrinkage

Indexed keywords

DIFFUSIVITIES; DRY FERMENTED SAUSAGE; DRYING PROCESS; GENERALIZED STEFAN-MAXWELL EQUATION; MULTI-COMPONENT DIFFUSION; SALT DIFFUSION; SIMULATION RESULT;

CURING; DEWATERING; DIFFUSION; MEATS; SHRINKAGE; SIMULATORS; WATER CONTENT;

MAXWELL EQUATIONS;

EID: 72049105841     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.10.021     Document Type: Article

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