| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10278175 | Journal of Food Engineering | 2005 | 7 Pages |
Abstract
Moisture desorption isotherms of sardine were determined at 40 °C and within the range of 0.11-0.89 water activity using a gravimetric method with saturated salt solutions. Three models were tried to describe these isotherms: GAB, Oswin and Ratti. A good fitting was obtained. Salting of sardine was run at three concentrations: 15%, 21% and 26.5% of NaCl and at 20 °C. Experimental isohalic isotherms were determined for each NaCl concentration and at 40 °C. Physical properties of sodium chloride solutions together with the sorption characteristics of fish muscle were used in order to predict sorption behavior of salted sardine.
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Authors
S. Bellagha, A. Sahli, A. Glenza, N. Kechaou,