Application of diffusive and empirical models to hydration, dehydration and salt gain during osmotic treatment of chicken breast cuts

Journal of Food Engineering

Volumn 91, Issue 4, 2009, Pages 553-559

  Schmidt, F C ^a   Carciofi, B A M ^a   Laurindo, J B ^a  

^a FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

Author keywords

Dehydration; Diffusive and empirical models; Hydration; Osmotic treatment

Indexed keywords

DEHYDRATION; DEWATERING; DIELECTRIC PROPERTIES; DIGITAL SIGNAL PROCESSING; HYDRATION; MEATS; OSMOSIS; SALINE WATER; SODIUM CHLORIDE; SURFACE DIFFUSION; WATER RECYCLING; WATER TREATMENT;

APPARENT DIFFUSION COEFFICIENTS; CHICKEN BREASTS; DIFFUSIVE AND EMPIRICAL MODELS; DIFFUSIVE MODELS; EXPERIMENTAL DATUMS; MATHEMATICAL MODELING; MEAT SAMPLES; NACL SOLUTIONS; OSMOTIC TREATMENT; SALINE SOLUTIONS; SALT TRANSFERS; SINGLE PARAMETERS; WATER FLOWS; WATER TRANSFERS; WEIBULL;

MATHEMATICAL MODELS;

COLUMBA;

EID: 58149234994     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.10.003     Document Type: Article

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