Formation of crust of dried meat and its relationship to moisture migration during air drying-Reference-Cited by-同舟云学术

Formation of crust of dried meat and its relationship to moisture migration during air drying

Published:2019-11-26 Issue:1 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Rao Weili¹²,Wang Zhenyu¹,Li Guixia¹,Meng Tingting¹,Suleman Raheel¹,Zhang Dequan¹^ORCID

Affiliation:

1. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro‐Products Processing, Ministry of Agriculture Beijing China

2. College of Food Science and Technology Agricultural University of Hebei Baoding China

Funder

National research programs cooperation with Hong Kong, Macao and Taiwan

China Agriculture Research System

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14255

Reference26 articles.

1. Shrinkage and porosity effects on heat and mass transfer during potato drying

2. Frying — Effect of coating on crust microstructure, color, and texture of lean meat portions

3. Effects of pork/beef levels and various casings on quality properties of semi-dried jerky

4. A new approach to modelling of single droplet drying

5. 3D modelling of coupled mass and heat transfer of a convection-oven roasting process

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