The use of fractional conversion technique on firmness change kinetics of vacuum pulse osmotic dehydration sardine sheets

Journal of Food Engineering

Volumn 73, Issue 4, 2006, Pages 358-363

  Corzo, Otoniel ^a   Bracho, Nelson ^a   Marval, Jeán ^a  

^a UNIVERSIDAD DE ORIENTE   (Venezuela)

Author keywords

Fractional conversion technique; Kinetics; Osmotic dehydration; Sardine sheets

Indexed keywords

ACTIVATION ENERGY; DEHYDRATION; OSMOSIS; RATE CONSTANTS; SENSITIVITY ANALYSIS; SODIUM CHLORIDE; THERMAL EFFECTS; VACUUM;

FRACATIONAL CONVERSION TECHNIQUE; KINETICS; OSMOTIC DEHYDRATION; SARDINE SHEETS;

FOOD PRODUCTS;

EID: 27744492772     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.01.038     Document Type: Article

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