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

Oztan, A; Mutlu, M

doi:10.1016/j.jfoodeng.2004.05.005

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

Atıf İçin Kopyala

Oztan A., Mutlu M.

JOURNAL OF FOOD ENGINEERING, cilt.67, sa.4, ss.387-391, 2005 (SCI-Expanded)

Yayın Türü: Makale / Tam Makale
Cilt numarası: 67 Sayı: 4
Basım Tarihi: 2005
Doi Numarası: 10.1016/j.jfoodeng.2004.05.005
Dergi Adı: JOURNAL OF FOOD ENGINEERING
Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
Sayfa Sayıları: ss.387-391
Hacettepe Üniversitesi Adresli: Hayır

Özet

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.