Experimental theory, fundamentals and mathematical evaluation of phosphate diffusion in meats

Ünal, Selma; Erdoğdu, Ferruh; Ekiz, H. İbrahim; Özdemır, Yüksel

doi:10.1016/j.jfoodeng.2004.01.024

Cited by 30 publications

(32 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The modified spectrophotometric ammonium molybdate method (AOAC, 1990, 973.55-56;Lee et al, 1998;Molins, Kraft, & Olson, 1985;Ü nal et al, 2004) was used to determine the phosphate levels both in meat samples and the solutions during dipping time. This method is based on hydrolyzing all phosphates into orthophosphates by using sulfuric acid and spectrophotometric measurement (at 690 nm; UV/VIS spectrophotometry, Lamda EX201, Perkin Elmer) of the blue color from the reaction of orthophosphates with ammonium molybdate and ascorbic acid.…”

Section: Determination Of Phosphate Contentmentioning

confidence: 99%

“…Determination of -D-values was based on the assumption of Fourier numberÕs being greater than 0.2. However, since Fourier number may not be greater than 0.2 for a 30 min dipping time (Erdogdu, 2005;Ü nal et al, 2004), average -D-values were determined using the least square analysis method (second approach): 2.61 · 10 À11 , 5.48 · 10 À10 and 1.1 · 10 À9 m 2 /s at T $ 18-20, T $ 28-30 and T $ 34-36°C, respectively. The difference between the results were obvious to draw the conclusion of Fourier numberÕs being lower than 0.2.…”

Section: Orthophosphate Diffusion In the Control Solution (0% Stp-water)mentioning

confidence: 99%

“…Increases in poly-ionic properties enable 0260 phosphates to attach to positive sites on protein molecules leading to improved protein solubility and an enhanced water binding. STPs also interact with proteins to produce a film on the surface of the meats; this film tends to reduce water loss of meat products by affecting the diffusion process through the surface (Tenhet, Finne, Nickelson II, & Toloday, 1981a, 1981bÜ nal, Erdogdu, Ekiz, & Ö zdemir, 2004).…”

Section: Introductionmentioning

confidence: 99%

“…Injection, curing, spraying and dipping are a few of them. When a meat or meat product is dipped in STP solutions, phosphate molecules start diffusing into the material while forming a layer with proteins and water on the surface (Tenhet et al, 1981a, Tenhet, Finne, Nickelson II, & Toloday, 1981bÜ nal et al, 2004).…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Effect of temperature on phosphate diffusion in meats

Ünal

Erdoğdu

Ekiz

2006

Journal of Food Engineering

Self Cite

View full text Add to dashboard Cite

Section: Determination Of Phosphate Contentmentioning

confidence: 99%

Section: Orthophosphate Diffusion In the Control Solution (0% Stp-water)mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effect of temperature on phosphate diffusion in meats

Ünal

Erdoğdu

Ekiz

2006

Journal of Food Engineering

Self Cite

View full text Add to dashboard Cite

“…Many theoretically and experimentally study about transfer of water and solutes through meat and meat products matrices are reported in literature (Costa-Corredor et al, 2009;Graiver et al, 2006;Hansen et al, 2008;Sabadini et al, 1998;Unal et al, 2004).…”

Section: Introductionmentioning

confidence: 99%

Numerical models of mass transfer during ripening and storage of salami

Fabbri¹,

Cevoli²,

Tabanelli³

et al. 2013

J Agricult Engineer

View full text Add to dashboard Cite

Ripening, in the dry sausages manufacturing process, has an influence over the main physical, chemical and microbiological transformations that take place inside these products and that define the final organoleptic properties of dry sausages. A number of study about the influence of ripening conditions on the main chemical and microbiological characteristics of dry sausages is available today. All these studies indicate that the final quality and safety standards achieved by the sausage manufacturing process can be considered to be strictly dependent from the specific ripening conditions. The water diffusion inside a seasoned sausage is surely an aspect of primary importance with regard to the quality of final product. As a consequence the aim of this research was to develop two parametric numerical models, concerning the moisture diffusion physics, describing salami ripening and storage. Mass transfer equations inside the sausage volume were numerically solved using a finite element technique. A first model describes diffusion phenomena occurring inside the salami and the exchange phenomena involving the surface of the product and the environment. After the ripening, the salami are stored in waterproof packaging, consequently an additional model able to describe also the evaporation and condensation phenomena occurring between the salami surface and the air in the package, was developed. The moisture equilibrium between salami surface and conservation atmosphere is mainly ruled by the temperature changes during storage. Both models allow to analyze the history of the moisture content inside the salami and are parametrised on product size and maturation/storage conditions. The models were experimentally validated, comparing the numerical outputs of the simulations with experimental data, showing a good agreement.

show abstract