| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277890 | Journal of Food Engineering | 2012 | 7 Pages |
Abstract
⺠Rehydration kinetics of salted meat was studied. ⺠The effect of NaCl content, temperature and level of drying were examined. ⺠Initial water content and temperature affect initial rehydration speed. ⺠For long periods NaCl content and temperature affect rehydration capability. ⺠Meat matrix microstructure and salt deposits on the surface may affect rehydration.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
I. Muñoz, N. Garcia-Gil, J. Arnau, P. Gou,