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Mathematical modelling of mixing of salt in minced meat by bowl-cutter

Abstract

Salting is one of the basic procedures in food processing. The NaCl concentration influences water holding properties, viscosity, texture, emulsification, etc. It is important to study and model mixing processes by mathematical methods to predict properties of the matrix and the food quality. The objective of this study was to develop a mathematical model of mixing of salt and meat in a bowl cutter and verify this with experimental data. The bowl cutter is described as a continuous stirred tank reactor, combined with a plug flow reactor in a repetitive series-model. The theoretical model shows that 30 rounds are sufficient to get a salt concentration in the whole bulk of meat with a deviation between maximum and minimum values of about 5%. The comparison of the theoretically predicted salt gradient and the experimental results showed that the mathematical equation developed is appropriate to describe the process.
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Category

Academic article

Language

English

Author(s)

  • Irina Vodyanova
  • Ivar Storrø
  • Anna Olsen
  • Turid Rustad

Affiliation

  • SINTEF Ocean / Aquaculture
  • SINTEF Ocean / Fisheries and New Biomarine Industry
  • Norwegian University of Science and Technology

Year

2012

Published in

Journal of Food Engineering

ISSN

0260-8774

Volume

112

Issue

3

Page(s)

144 - 151

View this publication at Norwegian Research Information Repository