کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
225915 | 464516 | 2007 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Studies on salting and drying of sardine (Sardinella aurita): Experimental kinetics and modeling
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موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Studies on salting and drying of sardine (Sardinella aurita): Experimental kinetics and modeling Studies on salting and drying of sardine (Sardinella aurita): Experimental kinetics and modeling](/preview/png/225915.png)
چکیده انگلیسی
Dry salting and wet salting in 21% brine solution of sardine (Sardinella aurita) were carried out at 20 °C. Drying of salted fish were run at 40 °C, 15% RH and 1.5 m/s. Salting method affected salt uptake and water loss during salting. Drying experiments showed two falling drying periods; no constant rate period was observed. Drying rate during the first falling period was affected by salting method. Models for salting and drying processes were tested.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 78, Issue 3, February 2007, Pages 947–952
Journal: Journal of Food Engineering - Volume 78, Issue 3, February 2007, Pages 947–952
نویسندگان
S. Bellagha, A. Sahli, A. Farhat, N. Kechaou, A. Glenza,