کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4909143 | 1427101 | 2017 | 11 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Prediction of the salt content from water activity analysis in dry-cured ham
ترجمه فارسی عنوان
پیش بینی مقدار نمک از تجزیه و تحلیل فعالیت آب در ژامبون خشک
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
چکیده انگلیسی
Salt (NaCl) penetration was studied on dry-cured hams of different weight processed by two different salting processes. Chemical composition and water activity (aw) were analysed on two of the most representative ham muscles during the process. The normalized Weibull cumulative distribution was used to fit salt uptake in Biceps femoris m. (BF) and to calculate the salt diffusion coefficient. The aw values strictly depend on the Salt Index (S.I., gNaCl 100Â gwâ1). The S.I. of BF samples from hams taken at different processing steps, were modelled as a function of aw by both a linear and a first order polynomial model achieving good fitting (R2Â =Â 0.92). The calibration root mean square error (RMSE) resulted being of 1% for both models. Cross validation was performed and the RMSEs were of 0.62% and 0.61% for the linear and polynomial models, respectively. These models can be useful to manage the salting process in dry-cured hams at industrial level.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 200, May 2017, Pages 29-39
Journal: Journal of Food Engineering - Volume 200, May 2017, Pages 29-39
نویسندگان
Maria Martuscelli, Laura Lupieri, Giampiero Sacchetti, Dino Mastrocola, Paola Pittia,