Agrotechnology and Food Sciences Group, Wageningen University & Research, The Netherlands.
Meat Sci. 2013 Dec;95(4):940-57. doi: 10.1016/j.meatsci.2013.03.027. Epub 2013 Mar 29.
In this paper we present a numerical model describing the heat and mass transport during the cooking of chicken meat in industrial tunnels. The mass transport is driven by gradients in the swelling pressure, which is described by the Flory-Rehner theory, which relates to the water holding capacity (WHC). For cooking temperatures up to boiling point and practical relevant cooking times, the model renders good prediction of heat and mass transport and the total loss of moisture. We have shown that for cooking temperatures above boiling point, the model has to be extended with the dynamic growth of capillary water (drip) channels. Furthermore, we discuss that the Flory-Rehner theory provides the proper physical basis for describing the change of the WHC by a wide variety of factors like salt and pH.
本文提出了一个数值模型，用于描述鸡肉在工业隧道中烹饪过程中的传热传质现象。质量传递是由膨胀压力梯度驱动的，膨胀压力由描述水保持能力（WHC）的 Flory-Rehner 理论描述。对于烹饪温度高达沸点和实际相关的烹饪时间，该模型可以很好地预测传热传质和总水分损失。我们已经表明，对于高于沸点的烹饪温度，模型必须通过动态增长的毛细水（滴水）通道来扩展。此外，我们还讨论了 Flory-Rehner 理论为描述各种因素（如盐和 pH 值）对 WHC 变化提供了适当的物理基础。
