Mass transfer modeling during osmotic dehydration of chub mackerel (Scomber japonicus) slices in salt and glycerol solution at different temperatures

Journal of Food Processing and Preservation

Volumn 38, Issue 4, 2014, Pages 1599-1607

  Checmarev, Gerardo ^a,b   Casales, María Rosa ^a,b   Yeannes, María Isabel ^a,b   Bevilacqua, Alicia Eva ^a,c  

^a Consejo Nacional de Investigaciones Científicas y Técnicas ^*  (Argentina)

^b UNIVERSIDAD NACIONAL DE MAR DEL PLATA   (Argentina)

^c CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

Author keywords

[No Author keywords available]

Indexed keywords

DEHYDRATION; GLYCEROL; MASS TRANSFER;

CHUB MACKERELS; MASS TRANSFER MODELING; MASS-TRANSFER KINETICS; OSMOTIC DEHYDRATION; SOLIDS CONTENT; THREE MODELS; WATER LOSS; WEIBULL;

OSMOSIS;

RASTRELLIGER; SCOMBER JAPONICUS;

EID: 84904811271     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12120     Document Type: Article

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