کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
223128 464335 2014 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Dual mode diffusion and sorption of sodium chloride in surimis under cooking conditions
ترجمه فارسی عنوان
انتشار حالت دوگانه و جذب کلرید سدیم در سوریمس تحت شرایط پخت و پز
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی مهندسی شیمی (عمومی)
چکیده انگلیسی


• Summarizing reported Fick’s diffusion coefficients in fish meats.
• Obtaining DNaCl in surimis of Pacific cod, red sea bream and big-eye tuna at 98 °C.
• Explaining maximum having DNaCl in surimis by dual mode diffusion theory.
• Finding Linear relations in the parameters vs. Ccharged amino acids in surimis plots.

Diffusion and sorption behaviors of NaCl in surimis prepared from Pacific cod (Gadus morhua), red sea bream (Pagrus major) and big-eye tuna (Thunnus obesus) were studied. The variations of Fick’s diffusion coefficients, D, of NaCl with respective maxima and of almost linear sorption isotherms were consistently interpreted with the dual mode diffusion and sorption theory. Good linear correlations were found between the concentrations of Langmuir mode sorption site, Sa, of NaCl (R2 = 0.993) and also thermodynamic diffusion coefficient of the Langmuir species, DT(L), of NaCl (R2 = 0.950), with charged amino acid contents in the surimis. The facts that Sa and DT(L) are related to the concentration of charged site suggest that the sites gather in a certain region, the water content of which becomes high with the site concentration.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 137, September 2014, Pages 101–109
نویسندگان
, , ,