Drying kinetics and characteristic drying curve of lightly salted sardine (Sardinella aurita)

Drying Technology

Volumn 20, Issue 7, 2002, Pages 1527-1538

  Bellagha, S ^a   Amami, E ^b   Farhat, A ^c   Kechaou, N ^b  

^a INSTITUT NATIONAL AGRONOMIQUE DE TUNISIE   (Tunisia)

^b UNIVERSITY OF SFAX   (Tunisia)

^c Institut National de Recherche Scientifique et Technique Tunis   (Tunisia)

Author keywords

[No Author keywords available]

Indexed keywords

MOISTURE; OPTIMIZATION; PROTEINS; REGRESSION ANALYSIS; THERMAL EFFECTS; VELOCITY;

BIOLOGICAL PRODUCTS;

DRYING;

DRYING; FOOD PROCESSING; KINETICS; MOISTURE; PRESERVATION;

EID: 0036692577     PISSN: 07373937     EISSN: None     Source Type: Journal    
DOI: 10.1081/DRT-120005866     Document Type: Article

References (13)

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3. L'Industrie Alimentaire Halieutique
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5. Salting and drying fish 3: Diffusion of water
6. Diffusional model with and without shrinkage during salted fish muscle drying
7. Physical properties and processes
8. Adiabatic convection batch drying with recirculation of air
9. Drying under constant external conditions
10. Influence of fat content on the drying of meat products
11. Approche Empirique de la Cinétique de Séchage des Dattes
12. Le Séchage dans les Industries Agricoles et Alimentaires
13. Development of the characteristic drying curve for cassava chips in monolayer