Publisert 2005

Les på engelsk


Tidsskrift : Journal of Food Engineering , vol. 70 , p. 499–505 , 2005

Internasjonale standardnummer :
Trykt : 0260-8774
Elektronisk : 1873-5770

Publikasjonstype : Vitenskapelig artikkel

Bidragsytere : Sivertsvik, Morten; Jensen, Jens Stoumann

Har du spørsmål om noe vedrørende publikasjonen, kan du kontakte Nofimas bibliotekleder.

Kjetil Aune


The solubility and diffusion of carbon dioxide into cooked meat products (cooked ham and meat sausage with different pH-levels) was determined at different starting pressures and gas to product volume ratios by monitoring pressure changes over time in a closed chamber at constant temperatures (0, 4, and 8 °C). Good correlation of the CO2 solubility between the packaging parameters (gas to product volume ratio and initial partial pressure) and the meat products water content was found. The solubility of CO2 followed Henry’s law and the initial partial pressure of CO2 influenced the solubility mostly. Only small variations in the diffusion constants and absorption rates were found within the experimental design. A pH difference of 0.5 in the two meat sausage types did not influence either solubility or diffusion significantly.