<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>The goal of this paper has been to add an experimental data set for drying a meat product and provide a comparison with well-established thin-layer drying models. This article presented experimental investigations on the convective drying of Polish sausage slices at a temperature of 40°C. Slices have been in the thickness of 3 to 8mm. Measurements of mass loss and size change were performed. The data have been presented in the form of standard drying kinetics. Additionally, the estimation of the diffusion coefficient according to the simplified graphical approach is made. Based on the best-fit approach the coefficients for typical semiempirical correlations for <italic>MR</italic> (moisture ratio) estimation have been calculated and presented.</p>
</abstract>

The goal of this paper has been to add an experimental data set for drying a meat product and provide a comparison with well-established thin-layer drying models. This article presented experimental investigations on the convective drying of Polish sausage slices at a temperature of 40°C. Slices have been in the thickness of 3 to 8mm. Measurements of mass loss and size change were performed. The data have been presented in the form of standard drying kinetics. Additionally, the estimation of the diffusion coefficient according to the simplified graphical approach is made. Based on the best-fit approach the coefficients for typical semiempirical correlations for MR (moisture ratio) estimation have been calculated and presented.

Experimental Study of Polish Sausage Drying Kinetics and Contraction by Image Data Analysis

Acta Universitatis Cibiniensis. Series E: Food Technology

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

The goal of this paper has been to add an experimental data set for drying a meat product and provide a comparison with well-established thin-layer drying...

Experimental Study of Polish Sausage Drying Kinetics and Contraction by Image Data Analysis

Online veröffentlicht: 11. Jan. 2024

Seitenbereich: 185 - 198

Eingereicht: 10. Juni 2023

Akzeptiert: 15. Dez. 2023

DOI: https://doi.org/10.2478/aucft-2023-0016

Schlüsselwörter
drying kinetics, diffusion coefficient, thin-layer, mathematical modelling, meat drying, shrinkage

© 2023 Blanka Jakubowska, published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Experimental Study of Polish Sausage Drying Kinetics and Contraction by Image Data Analysis

Online veröffentlicht: 11. Jan. 2024

Seitenbereich: 185 - 198

Eingereicht: 10. Juni 2023

Akzeptiert: 15. Dez. 2023

DOI: https://doi.org/10.2478/aucft-2023-0016

Schlüsselwörterdrying kinetics, diffusion coefficient, thin-layer, mathematical modelling, meat drying, shrinkage

© 2023 Blanka Jakubowska, published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Schlüsselwörter
drying kinetics, diffusion coefficient, thin-layer, mathematical modelling, meat drying, shrinkage