Dehydration kinetics of salmon and trout fillets using ultrasonic vacuum drying as a novel technique

Ultrasonics Sonochemistry

Volumn 27, Issue , 2015, Pages 495-502

  Başlar, Mehmet ^a   Kiliçli, Mahmut ^a   Yalinkiliç, Bariş ^b  

^a YILDIZ TECHNICAL UNIVERSITY   (Turkey)

^b Food Engineering Department   (Turkey)

Author keywords

Dehydration; Fillet; Moisture diffusivity; Ultrasound; Vacuum

Indexed keywords

DEHYDRATION; FISH; MOISTURE; PLANTS (BOTANY); ULTRASONIC APPLICATIONS; ULTRASONIC EQUIPMENT; ULTRASONICS; VACUUM;

DEHYDRATION KINETICS; DRYING TEMPERATURE; EFFECTIVE MOISTURE DIFFUSIVITY; FILLET; MOISTURE DIFFUSIVITY; THIN LAYER DRYING MODELS; ULTRASONIC TREATMENTS; VACUUM DRYING PROCESS;

DRYING;

ARTICLE; CLINICAL EFFECTIVENESS; DEGRADATION KINETICS; DEHYDRATION; FOOD PROCESSING; HEAT TRANSFER; HIGH TEMPERATURE PROCEDURES; MICROWAVE COOKING; MOISTURE; NONHUMAN; NUTRITIONAL VALUE; PHYSICAL CHEMISTRY; PRIORITY JOURNAL; SALMON; TROUT; ULTRASONIC VACUUM DRYING; VACUUM; ANIMAL; DESICCATION; DIFFUSION; FOOD PRESERVATION; KINETICS; PROCEDURES; SALMONINE; TEMPERATURE; ULTRASOUND;

ANIMALS; DESICCATION; DIFFUSION; FOOD PRESERVATION; KINETICS; SALMON; TEMPERATURE; TROUT; ULTRASONIC WAVES; VACUUM;

EID: 84933037585     PISSN: 13504177     EISSN: 18732828     Source Type: Journal    
DOI: 10.1016/j.ultsonch.2015.06.018     Document Type: Article

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