KINETICS OF PEPPERONI DRYING
KINETICS OF PEPPERONI DRYING
复制标题
DOI：
10.1111/j.1365-2621.1977.tb12660.x
复制
发表时间：
1977-01-01
影响因子：
3.9
通讯作者：
SMITH, JL
中科院分区：
文献类型：
--
作者：
PALUMBO, SA;KOMANOWSKY, M;SMITH, JL
香肠干燥的动力学用速率方程和香肠中水分的扩散系数来描述。建立的速率方程为：dx/dt=-k[(x-c)/x]2，其中k是速率常数，t是时间，x是任意时刻的百分比收益率，c是t=.infin时的最终百分比收益率。将作为百分比的数据代入方程的积分形式，得到k和c的值。使用数据与理论曲线偏差的均方差(MS)来检验一致性。加热或发酵香肠降低了MS并提高了一致性。在延长干燥后，香肠的实际百分比产量与速率方程预测的产量接近。在干燥早期根据香肠重量估计最终百分比产量，应有助于香肠的高效生产和销售。根据Sherwood和Newman建立的方程，意大利辣香肠中水分的表观总扩散系数为5.7倍。10-7，5.6倍。10-7和4.7倍。10~(-7)cm~2/S，起始脂肪含量分别为13.3、17.4和25.1%。
The kinetics of sausage drying were described in terms of a rate equation and of the diffusivity for moisture in a sausage. The rate equation developed is: dx/dt = -k[(x - c)/x]2, where k is the rate constant, t is time, x is percent yield at any time and c is the ultimate percent yield at t = .infin.. Data, as percent yield, are substituted into the integrated form of the equation and values for k and c are obtained. The mean square (MS) of deviations of the data from the theoretical curve was used to test agreement. Heating or fermenting the sausages reduced MS and improved agreement. After extended drying, actual percent yields of sausages approximated yields predicted by the rate equation. Estimation of final percent yield, on the basis of sausage weight early in the drying period, should facilitate efficient production and marketing of sausage. By use of equations developed by Sherwood and Newman, the apparent overall diffusivities for moisture in pepperoni were 5.7 .times. 10-7, 5.6 .times. 10-7 and 4.7 .times. 10-7 cm2/s, respectively, for pepperoni of starting fat content of 13.3, 17.4 and 25.1%.