Predicting the moisture and salt contents of sardine sheets during vacuum pulse osmotic dehydration

Application of the Peleg model was investigated for predicting the moisture and salt contents of sardine sheets during vacuum pulse osmotic dehydration using brine at different concentrations (0.15–0.27 g NaCl/g), temperatures (30–38 °C), and applying a vacuum pulse at 11.0 kPa for 10 min. The high regression coefficients (R2 > 0.97) and low mean relative error (<10%) indicated the acceptability of Peleg model for predicting both moisture and salt contents. The effects of temperature on rate and capacity constants of Peleg model for moisture and salt contents depend of the value of concentration of brine. The equilibrium moisture and salt contents were estimated using Peleg capacity constant. Models for equilibrium moisture and salt contents as a function of brine concentration and temperature were found.