Glidden-Durkee, Cleveland, Ohio
KINETICS OF PEPPERONI DRYING
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 42, Issue 4, pages 1029–1033, July 1977
How to Cite
PALUMBO, S. A., KOMANOWSKY, M., METZGER, V. and SMITH, J. L. (1977), KINETICS OF PEPPERONI DRYING. Journal of Food Science, 42: 1029–1033. doi: 10.1111/j.1365-2621.1977.tb12660.x
Reference to brand or firm name does not constitute endorsement by the U.S. Dept. of Agriculture over others of a similar nature not mentioned.
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- MS received 9/26/76; revised 11/30/76; accepted 12/8/76.
The kinetics of sausage drying were described in terms of a rate equation and of the diffusivity for moisture in a sausage. The rate equation developed is: dx/dt = -k[(x - c)/x]2, where k is the rate constant, t is time, x is percent yield at any time, and c is the ultimate percent yield at t =∞. Data, as percent yield, are substituted into the integrated form of the equation and values for k and c are obtained. The mean square (MS) of deviations of the data from the theoretical curve was used to test agreement. Heating or fermenting the sausages reduced MS and improved agreement. After extended drying, actual percent yields of sausages approximated yields predicted by the rate equation. Estimation of final percent yield, on the basis of sausage weight early in the drying period, should facilitate efficient production and marketing of sausage. By use of equations developed by Sherwood and Newman, the apparent overall diffusivities for moisture in pepperoni were 5.7 × 10−7, 5.6 × 10−7, and 4.7 × 10−7 cm2/sec, respectively, for pepperoni of starting tat content of 13.3, 17.4 and 25.1%.