Mathematical modelling of mixing of salt in minced meat by bowl-cutter

Journal of Food Engineering

Volumn 112, Issue 3, 2012, Pages 144-151

  Vodyanova, I V ^a   Storro I ^b   Olsen, A ^b   Rustad, T ^a  

^a NORWEGIAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Norway)

^b SINTEF OCEAN   (Norway)

Author keywords

Mathematical model; Minced meat; Mixing equation; Salt

Indexed keywords

BASIC PROCEDURE; CONTINUOUS STIRRED TANK REACTOR; EXPERIMENTAL DATA; FOOD QUALITY; MATHEMATICAL EQUATIONS; MATHEMATICAL METHOD; MATHEMATICAL MODELLING; MINCED MEAT; MINIMUM VALUE; MODEL MIXING; NACL CONCENTRATION; PLUG FLOW REACTOR; SALT CONCENTRATION; SALT GRADIENT; THEORETICAL MODELS; WATER HOLDING;

EMULSIFICATION; FOOD PROCESSING; MATHEMATICAL MODELS; MIXING; SALTS; SODIUM CHLORIDE;

MEATS;

EID: 84861796528     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.03.020     Document Type: Article

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