ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
: Tylose gel (the Karlsruhe test substance) is a meat analog commonly used for studying heat transfer during freezing and thawing operations. It has thermal properties similar to lean beef, which are well defined in literature; however, moisture diffusivities for Tylose gel are not available in the literature. In this article, the mass transfer properties of Tylose were investigated. This included determining a moisture isotherm for Tylose and measuring effective moisture diffusivity as a function of temperature using 2 different methods: a drying method and a concentration-distance method. The moisture isotherm was fit best using the Guggenheim-Anderson-de Boer (GAB) equation. The resulting moisture diffusivities were fit to an Arrhenius model for temperature dependence from 2.5 °C to 12 °C. The moisture diffusivities measured for Tylose ranged from 4.00 × 10-11 to 9.75 × 10-11 m2/ s, depending on temperature. The drying method resulted in moisture diffusivities that were found to have higher dependence on temperature than when the concentration-distance method was used. The concentration-distance method gave much more variation among measurements.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2005.tb09973.x
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