ACOUSTOCONVECTION DRYING OF MEAT

The dynamics of moisture extraction from meat samples by the acoustoconvection and thermoconvection methods has been investigated. To describe the dynamics of moisture extraction from meat, we propose a simple relaxation model with a relaxation time of 8–10 min in satisfactorily describing experimental data on acoustoconvection drying of meat. For thermoconvection drying the relaxation time is thereby 30 and 45 min for the longitudinal and transverse positions of fi bers, respectively
   
Author:  A. A. Zhilin and A. V. Fedorov
Keywords:  acoustoconvection and thermoconvection drying, meat, muscle fibers
Page:  323