The Effect of External Mass Transfer Resistance during Drying of Fermented Sausage
Makaleler > Tam Makale · 2008
Yazarlar: Ismail EREN, Gülen TURP, Figen ERTEKİN, Fatma Meltem SERDAROĞLU
Drying Technology, SCI Expanded İndekslerine Giren Dergi, Uluslararası, Wos, 2008, cilt 26, ss 1543-1551
DOI: 10.1080/07373930802466724
Özet
The drying mechanism of fermented sausages (sucuks) that were cylindrical rod shaped, 40 cm long and 4 cm diameter, during ripening under natural convection conditions at different temperatures (15 to 30°C) was examined. To simulate the experimental drying curves, three empirical models and a diffusional model assuming negligible external mass transfer resistance were evaluated. The drying rate curves of sucuk samples were also simulated taking into account the influence of the external mass transfer resistance. The equation was solved using the trial-and-error solution algorithm developed in this study and the mass transfer coefficient, k c , and effective moisture diffusivity, D eff , were simultaneously determined (1.44 × 10−8 to 1.93 × 10−8 m/s and 4.30 × 10−10 to 6.85 × 10−10 m2/s, respectively). The proposed model considering the effect of external resistance allowed the accurate simulation of the experimental drying data of sucuks at different temperatures.