A Study on Meat Drying Process Using the Porous Media Approach. Part 2: analysis and Mathematical Modeling
This paper delivers a contribution aimed at improving available mathematical models of salami ripening by switching to a description of the sausage as a heterogeneous material, obviously made of fat and minced lean meat, and to the adoption of the porous medium approach for water transport from the...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
AIDIC Servizi S.r.l.
2019-06-01
|
| Series: | Chemical Engineering Transactions |
| Online Access: | https://www.cetjournal.it/index.php/cet/article/view/9745 |