ISSN:
1365-2621
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The variation of expansivity, α, of beef M. semitendinosus with moisture content was determined by measurement of the temperature change induced by adiabatic compression over the moisture content range 2 to 90%, at temperatures (T) of 1, 8 and 15°C. At low levels of hydration, α increased with moisture content, reached a maximum around 35% water, and thereafter decreased. The data suggested that thermal expansivity is related to water binding, and the application of a simple expansivity model based on ‘free’ water, ‘bound’ water and dry-solids, gave a value for the expansivity of ‘bound’ water at 8°C of 8.9±1.7x10-4°C-1, about seventeen times that of ‘free’ water.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1988.tb00565.x
