Study of moisture and salt transfers during salting of sardine fillets

Journal of Food Engineering

Volumn 94, Issue 1, 2009, Pages 83-89

  Boudhrioua, Nourhène ^a   Djendoubi, Nadia ^a   Bellagha, Sihem ^a,b   Kechaou, Nabil ^a  

^a UNIVERSITY OF SFAX   (Tunisia)

^b INSTITUT NATIONAL AGRONOMIQUE DE TUNISIE   (Tunisia)

Author keywords

Brining; Moisture apparent diffusivity; Salt apparent diffusivity; Salting; Temperature

Indexed keywords

BRINE CONCENTRATIONS; BRINING; DIFFUSIVITIES; MATHEMATICAL RELATIONSHIPS; MATHEMATICAL TREATMENTS; MOISTURE CONTENTS; SALT CONCENTRATIONS; SALT CONTENTS; SALT DIFFUSIONS; SALT TRANSFERS; SALTING; SARDINELLA; TEMPERATURE RISE; WATER DIFFUSIVITIES;

CONCENTRATION (PROCESS); DIFFUSION IN LIQUIDS; FUNCTIONS; MOISTURE DETERMINATION; SODIUM CHLORIDE;

WATER CONTENT;

SARDINELLA AURITA;

EID: 67349191451     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.03.005     Document Type: Article

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