title: Weight loss in frankfurters during thermal processing.
abstract: A simplified two-term model was developed to predict the weight loss of frankfurters during thermal processing at various process conditions and with various product compositions. The model was validated with the experimental data. The moisture loss rate was found to be proportional to product temperature and inversely proportional to the fat-protein ratio of the product.
authors: School of Engineering, University of Guelph, Guelph, Ontario, Canada.
authors: G S
authors: GS
authors: Mittal
authors: J L
authors: JL
authors: Blaisdell