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


Oztan A., Mutlu M.

JOURNAL OF FOOD ENGINEERING, cilt.67, ss.387-391, 2005 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 67 Konu: 4
  • Basım Tarihi: 2005
  • Doi Numarası: 10.1016/j.jfoodeng.2004.05.005
  • Dergi Adı: JOURNAL OF FOOD ENGINEERING
  • Sayfa Sayıları: ss.387-391

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.