Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
226029 | Journal of Food Engineering | 2006 | 6 Pages |
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.