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

A 3D mathematical model of coupled heat and mass transfer describing oven roasting of meat has been developed from first principles. The proposed mechanism for the mass transfer of water is modified and based on a critical literature review of the effect of heat on meat. The model equations are based on a conservation of mass and energy, coupled through Darcy's equations of porous media - the water flow is mainly pressure-driven.

Sodium diffusion in cured pork determined by (22)Na radiology.

A (22)Na-radioisotope method was developed as a non-destructive method for studying NaCl diffusion in meat. Scanning a well-defined cylindrical geometry with diffusion from one end gave reliable sodium diffusion profiles in meat. The diffusion coefficients derived from the profiles amounted to 5-7×10(-10)m(2)/s at 21°C, largely in accordance with the general findings of the literature.

Effect of xanthan on flavor release from thickened viscous food model systems.

The influence of xanthan concentration (0, 0.02, 0.1, 0.

(23)Na-MRI quantification of sodium and water mobility in pork during brine curing.

A model study on movements of sodium ions in pork loin during brining was carried out using (23)Na-magnetic resonance imaging ((23)Na-MRI). Samples of different pH and post-mortem age were mounted in Plexiglas(®) cylinders with built-in phantoms and cured in 18.9% and 18.

Salt distribution in dry-cured ham measured by computed tomography and image analysis.

Forty-seven hams were scanned four times by computed tomography (CT) while being manufactured into dry-cured hams. An image-processing algorithm measured CT values in the lean part of the hams and provided line profiles reflecting the magnitude and spatial location of salt gradients. At the end of manufacturing, seven entire hams were dissected and the salt content of the lean part determined.

Quantification of salt concentrations in cured pork by computed tomography.

Eight pork loin samples were mounted in Plexiglas cylinders and cured for five days. Samples were scanned by computed tomography (CT) once every 24 h. At the end of the experiment, the cylinders were cut in 1 cm sections and analyzed for chloride.

Release of peppermint flavour compounds from chewing gum: effect of oral functions.

During chewing, the oral cavity functions like a bellow, forcing volatile flavour compounds into the exhaling air to the nasal compartment. Accordingly, we hypothesised that flavour release from chewing gum is predominantly governed by chewing frequency (CF), although other oral functions, like masseter muscle activity (MMA), chewing force (CFO), and saliva flow rate (SFR), may also play a role. In 10 healthy young males, the retronasal expired air of menthol and menthone from peppermint-flavoured (2%) chewing gum was determined as functions of CF, SFR, MMA, and CFO.

Effects of degree of enzymatic interesterification on the physical properties of margarine fats: solid fat content, crystallization behavior, crystal morphology, and crystal network.

In this study enzymatic-interesterified margarine fats with different conversion degrees were produced in a packed-bed reactor. The effects of conversion degree on the formation of free fatty acids and diacyglycerols, solid fat content, crystallization behavior, microstructure, and crystal network were investigated, and the enzymatically interesterified products were compared with a chemically interesterified product. Formation of free fatty acids and diacyglycerols increased slightly with increasing conversion degree.

Influence of lambda-carrageenan on the release of systematic series of volatile flavor compounds from viscous food model systems.

The effect of lambda-carrageenan addition level (0.1, 0.25, 0.

Changes in macroscopic viscosity do not affect the release of aroma aldehydes from a pectinaceous food model system of low sucrose content.

The effects of pectin and viscosity on the release of a systematic series of aldehydes (alkanals, methyl-alkanals, alkenals, and alkandienals) were studied in a food model system of low sucrose content (10% w/w). The viscosity was varied by adding different amounts of Ca(2+) (0, 13.5, and 27 mg/g pectin) to the model system of constant pectin concentration (0.