Effects of Tumbling at Various Speeds on Some Characteristics of Restructured Cured Beef

The effects of different tumbling speeds (5, 10, 15, and 20 rpm) during 12 hr intermittent tumbling (10 min/hr) on the characteristics of a restructured cured beef product were studied. There were no differences (P>0.05) among the various treatment means for yield, Hunter color scores, voids between chunks of meat, handling-ability or Allo-Kramer shear values. Meat tumbled at 15 and 20 rpm had higher (P<0.05) Instron values than the meat tumbled at 5 or 10 ‘rpm. However, 20 rpm produced more (P<0.05) extracted protein on the meat surface than 5 rpm. In summary, 5, 10, and 15 rpm produced satisfactory products, although 15 rpm had greater binding ability.     

Effects of Nonvacuum, Vacuum and Nitrogen Back-Flush Tumbling on Various Characteristics of Restructured Cured Beef

Nonvacuum (NV), vacuum (V) or nitrogen back flush (NB) processing conditions during intermittent tumbling (10 min/hr) were compared for effects on the characteristics of restructured cured beef. Meat in a NV atmosphere exhibited higher (P<0.05) cooked yields than either V or NB; also V-tumbled meat had higher yields than the NB atmosphere (P<0.05). Meat tumbled in a NB atmosphere had higher (P<0.05) protein extraction values than meat treated in either V or NV. In summary, meat tumbled at any of the three atmospheres was satisfactory.     

HEAT TRANSFER IN A THIN LIQUID FILM IN THE PRESENCE OF AN ELECTRIC FIELD

Heat transfer enhancement in an evaporating thin liquid film utilizing a electric field under isothermal interfacial condition is presented. A new mathematical model subjected to van der Waals attractive forces, capillary pressure, and an electric field is developed to describe the heat transfer enhancement in the evaporating thin liquid film. The effect of the electrostatic field on the curvature of the thin film, evaporative flux, pressure gradient distribution, heat flux, and heat transfer coefficient in the thin film is presented. The results show that applying an electric field can enhance heat transfer in a thin liquid film significantly. In addition, utilizing electric fields on the evaporating film will be a way to expand the extended meniscus region to attain high heat transfer coefficients and high rates of heat flux.