Moisture transport during cooking of meat: An analysis based on Flory-Rehner theory

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Abstract

It is proposed that the moisture transport during cooking of meat can be described by the Flory¿Rehner theory of rubber-elasticity. This theory contains the essential physics to describe the transport of liquid moisture due to denaturation and shrinkage of the heated protein matrix. The validity of the proposition is shown by a numerical model, which comprises a linearisation of the Flory¿Rehner theory augmented with Darcy¿s law for porous media flow. The model is used to simulate cooking experiments performed with a rectangular piece of beef. Reasonable comparison between simulations and experiments is obtained. Further analysis of simulations renders insight of yet unexplained phenomena observed during cooking of meat.
Original languageEnglish
Pages (from-to)730-738
JournalMeat Science
Volume76
Issue number4
DOIs
Publication statusPublished - 2007

Fingerprint

Cooking
Meat
cooking
meat
Rubber
Physics
Elasticity
porous media
physics
elasticity (mechanics)
rubber
denaturation
shrinkage
beef
liquids
Proteins
proteins

Keywords

  • mass-transfer
  • osmotic dehydration
  • heat
  • temperature
  • patties
  • beef
  • semitendinosus
  • syneresis
  • hydrogels
  • profiles

Cite this

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title = "Moisture transport during cooking of meat: An analysis based on Flory-Rehner theory",
abstract = "It is proposed that the moisture transport during cooking of meat can be described by the Flory¿Rehner theory of rubber-elasticity. This theory contains the essential physics to describe the transport of liquid moisture due to denaturation and shrinkage of the heated protein matrix. The validity of the proposition is shown by a numerical model, which comprises a linearisation of the Flory¿Rehner theory augmented with Darcy¿s law for porous media flow. The model is used to simulate cooking experiments performed with a rectangular piece of beef. Reasonable comparison between simulations and experiments is obtained. Further analysis of simulations renders insight of yet unexplained phenomena observed during cooking of meat.",
keywords = "mass-transfer, osmotic dehydration, heat, temperature, patties, beef, semitendinosus, syneresis, hydrogels, profiles",
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journal = "Meat Science",
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}

Moisture transport during cooking of meat: An analysis based on Flory-Rehner theory. / van der Sman, R.G.M.

In: Meat Science, Vol. 76, No. 4, 2007, p. 730-738.

Research output: Contribution to journalArticleAcademicpeer-review

TY - JOUR

T1 - Moisture transport during cooking of meat: An analysis based on Flory-Rehner theory

AU - van der Sman, R.G.M.

PY - 2007

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N2 - It is proposed that the moisture transport during cooking of meat can be described by the Flory¿Rehner theory of rubber-elasticity. This theory contains the essential physics to describe the transport of liquid moisture due to denaturation and shrinkage of the heated protein matrix. The validity of the proposition is shown by a numerical model, which comprises a linearisation of the Flory¿Rehner theory augmented with Darcy¿s law for porous media flow. The model is used to simulate cooking experiments performed with a rectangular piece of beef. Reasonable comparison between simulations and experiments is obtained. Further analysis of simulations renders insight of yet unexplained phenomena observed during cooking of meat.

AB - It is proposed that the moisture transport during cooking of meat can be described by the Flory¿Rehner theory of rubber-elasticity. This theory contains the essential physics to describe the transport of liquid moisture due to denaturation and shrinkage of the heated protein matrix. The validity of the proposition is shown by a numerical model, which comprises a linearisation of the Flory¿Rehner theory augmented with Darcy¿s law for porous media flow. The model is used to simulate cooking experiments performed with a rectangular piece of beef. Reasonable comparison between simulations and experiments is obtained. Further analysis of simulations renders insight of yet unexplained phenomena observed during cooking of meat.

KW - mass-transfer

KW - osmotic dehydration

KW - heat

KW - temperature

KW - patties

KW - beef

KW - semitendinosus

KW - syneresis

KW - hydrogels

KW - profiles

U2 - 10.1016/j.meatsci.2007.02.014

DO - 10.1016/j.meatsci.2007.02.014

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VL - 76

SP - 730

EP - 738

JO - Meat Science

JF - Meat Science

SN - 0309-1740

IS - 4

ER -