title: Moisture mobility in meat emulsion during thermal processing: Analysis of slab moisture profile.
abstract: A determination of the moisture distribution in meat emulsion slab at several process times as a function of its composition and temperature, and smokehouse relative humidity, with a technique and model for determining the corresponding moisture mobility are presented. The moisture diffusivity was increasing with the decrease in the fat-protein ratio and increase in the product temperature and moisture concentration and follows an Arrhenius type relationship. The moisture profiles in the meat emulsion during processing were very steep at the product surface.
authors: School of Engineering, University of Guelph, Guelph, Ontario, Canada N1G 2W1.
authors: G S
authors: GS
authors: Mittal
authors: J L
authors: JL
authors: Blaisdell
authors: F L
authors: FL
authors: Herum