Abstract
The kinetics of temperature and weight loss for meat or phenolic foam ‘model’ samples were measured during chilled storage. The results were analysed by considering the basic equations which describe the simultaneous heat and mass transfer through the boundary layer and used to evaluate the average heat and mass transfer coefficients and the water activity of the meat surface. The mass transfer coefficient was found to be independent of the temperature (2°C to 15°C) and the relative humidity (52% to 87%) of the air in chilled storage conditions and proportional to the square root of the air velocity in the range of 0·25 to 1·5 m/s. A relationship which takes into account radiative heat transfer is given to enable the heat transfer coefficient to be predicted from the mass transfer coefficient. The water activity of the meat surface was observed to fall slowly when the initial drying rate was greater than 15 × 10 −6 kg/s m 2.
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