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Prediction of temperature and moisture content profiles of paper in a drying process

✍ Scribed by Younosuke Hoshi; Hiroaki Kuno; Kazuko Takeshita; Rituo Hashimoto; Ken-ichi Yanagi; Suguru Yoshida

Publisher
John Wiley and Sons
Year
2001
Tongue
English
Weight
220 KB
Volume
30
Category
Article
ISSN
1099-2871

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## Abstract The objective of this study was to investigate the influence of temperature (50, 60, and 70Β°C) and moisture content (18, 21, and 24%) on the quality of jerky products from ostrich meat. The jerky products were evaluated by physicochemical and sensory methods. The tensile strength of the