Equilibrium water and salt contents of sardine sheets during osmotic dehydration

LWT

Volumn 39, Issue 4, 2006, Pages 358-364

  Corzo, Otoniel ^a   Bracho, Nelson ^a  

^a UNIVERSIDAD DE ORIENTE   (Venezuela)

Author keywords

Equilibrium water content; Osmotic dehydration; Sardine sheets

Indexed keywords

DEHYDRATION; MATHEMATICAL MODELS; REGRESSION ANALYSIS; SALTS; THERMAL EFFECTS; WATER;

EQUILIBRIUM WATER CONTENT; OSMOTIC DEHYDRATION; RELATIVE ERRORS; SARDINE SHEETS;

FOOD PROCESSING;

EID: 30144435146     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2005.02.008     Document Type: Article

References (17)

1. AOAC Official methods of analysis 15th ed. 1990 Association of Official Analytical Chemists Washington, DC
2. E. Azuara, C.J. Beristain, and H.S. Garcia Development of a mathematical model to predict kinetics of osmotic dehydration Journal of Food Science and Technology 29 1992 239 242
3. J.M:E. Barat, A. Chiralt, and P. Fito Equilibrium in cellular food osmotic solution systems as related to structure Journal of Food Science 63 1998 836 840
4. R.N. Biswal, K. Bozorgmehr, F.D. Tompkins, and X. Liu Osmotic concentration of green beans prior to freezing Journal of Food Science 56 1991 1008 1012
5. Escriche, I., Serra, J. A., Fito, P., & Rivero, E. (1998). Estudio de la influencia de la deshidratación osmótica a vacío en el salado del bacalao. Actas del II Congreso Iberoamericano de Ingeniería de Alimentos (CD-Rom), Bahía Blanca, Argentina, March, 1998.
6. A. Lenart, and J.M. Flink Osmotic concentration of potato. I. Criteria for the end-point of the osmotic process Journal of Food Technology 19 1984 45 63
7. Medina-Vivanen, M., Sobral, P. J. A., & Hubinger, M. D. (1998). Mass transfer during dewatering and salting of tilapia for different volume brine to fillets ratios. Proceedings of 11th international drying symposium, Halkidiki, Greece, 19-22 August (pp. 852-859).
8. D. Montgomery, and E. Peck Introduction to linear regression analysis 1982 Wiley New York
9. A. Mosalve-González, G.V. Barbosa-Cánavos, and R.P. Cavalieri Mass transfer and textural changes during processing of apple by combined methods Journal of Food Science 58 1993 1118 1124
10. N.M. Panagiotou, V.T. Karathanos, and Z.B. Maroulis Mass transfer in osmotic dehydration of some fruits International Journal of Food Science and Technology 33 1998 267 284
11. M. Parjoko, S. Rahman, K.A. Buckle, and C. Perera Osmotic dehydration kinetics of pineapple wedges using palm sugar Lebensmittel-Wissenschaft und-Technolgie 29 1996 452 459
12. M.S. Rahman Osmotic dehydration kinetics of food Indian Food Industry 15 1992 20 24
13. M.S. Rahman, and J. Lamb Osmotic dehydration of pineapple Journal of Food Science and Technology 27 1990 150 152
14. A.L. Raoult-Wack Advances in osmotic dehydration Trends in Food Science and Technology 5 1994 255 260
15. P.A. Sopade Criteria for an appropriate sorption model based on statistical analysis International Journal of Food Properties 4 3 2001 227 240
16. E.S. Swinbourne Method for obtaining the rate of coefficient and final concentration of a first-order reaction Journal of Chemists Society 1960 2371 2376
17. A. Zugarramurdi, and H.M. Lupín A model to explain observed behavior on fish salting Journal of Food Science 45 1980 1305 1311