Mass transfer through meat. Part I. Determination of diffusion coefficient of nitrite by time lag method


Oztan A., Mutlu M.

JOURNAL OF FOOD ENGINEERING, vol.67, no.4, pp.387-391, 2005 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 67 Issue: 4
  • Publication Date: 2005
  • Doi Number: 10.1016/j.jfoodeng.2004.05.005
  • Journal Name: JOURNAL OF FOOD ENGINEERING
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.387-391
  • Hacettepe University Affiliated: No

Abstract

A diffusion chamber technique based on time lag analysis for the estimation of effective diffusion coefficient of nitrite through calf meat is reported. For the solute studied. a reduction in effective diffusion coefficient was observed with a retardation of solute flux in both aqueous and calf meat layers.