کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
226029 464521 2006 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
The use of fractional conversion technique on firmness change kinetics of vacuum pulse osmotic dehydration sardine sheets
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
The use of fractional conversion technique on firmness change kinetics of vacuum pulse osmotic dehydration sardine sheets
چکیده انگلیسی

Fractional conversion technique was used on firmness change kinetics of sardine sheets during vacuum pulse osmotically dehydration at temperatures between 30 and 38 °C, and brine concentrations between 0.15 and 0.27 g NaCl/g. The equilibrium firmness of sardine sheets for different brine concentration and temperature were determined. The equilibrium firmness increased with increasing brine concentration as well as temperature (p < 0.05). Fraction conversion of firmness changes followed first order kinetics (R2 > 0.90). The rate constant increased with increasing concentration as well as temperature of the osmotic solution (p < 0.05). The rate constant varied from 2.97 × 10−3 to 2.17 × 10−2 min−1. The temperature dependence of the changes indicated an Arrhenius relationship (R2 > 0.90). The activation energies varied from 21.78 to 93.42 kJ/mol when brine concentration increasing from 0.15 to 0.27 g NaCl/g. Higher activation energy (93.42 kJ/mol) indicated the greatest temperature sensitivity of firmness at 0.15 g NaCl/g.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 73, Issue 4, April 2006, Pages 358–363
نویسندگان
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