Simulation and experimental validation of simultaneous heat and mass transfer for cooking process of Mortadella Bologna PGI

International Journal of Food Science and Technology

Volumn 46, Issue 3, 2011, Pages 586-593

  Rinaldi, Massimiliano ^a   Chiavaro, Emma ^a   Gozzi, Elisa ^a   Massini, Roberto ^a  

^a UNIVERSITY OF PARMA   (Italy)

Author keywords

Cooking; Mathematical model; Meat product; Thermal processing

Indexed keywords

COOKING PROCESS; COOKING TIME; DEVELOPED MODEL; EXPERIMENTAL VALIDATIONS; HEAT AND MASS TRANSFER; MASS DIFFUSION COEFFICIENTS; MAXIMUM ERROR; MEAT PRODUCT; MEAT PRODUCTS; PREDICTIVE TOOLS; THERMAL PROCESSING; THERMO-PHYSICAL PROPERTY; TRANSFER COEFFICIENT; WEIGHT LOSS;

COMPUTER SIMULATION; FOOD PRODUCTS; HEAT TRANSFER; INDUSTRIAL PLANTS; MASS TRANSFER; MATHEMATICAL MODELS; RAPID THERMAL ANNEALING;

THERMAL PROCESSING (FOODS);

EID: 79952000303     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02521.x     Document Type: Article

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