Journal ArticleDOI
Use of vacuum impregnation in food salting process
Amparo Chiralt,Pedro Fito,José M. Barat,Ana Andrés,C. González-Martínez,Isabel Escriche,María del Mar Camacho +6 more
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TLDR
In this paper, the use of brine vacuum impregnation (BVI) instead of dry salting or brine immersion (BI) at atmospheric pressure is discussed, in terms of kinetic data and process yields, for meat (ham and tasajo), fish (salmon and cod) and cheese (Manchego type cheese).About:
This article is published in Journal of Food Engineering.The article was published on 2001-08-01. It has received 190 citations till now. The article focuses on the topics: Salting & Salted fish.read more
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Developments in osmotic dehydration technique for the preservation of fruits and vegetables
TL;DR: In this paper, a review of osmotic dehydration techniques and their application in food processing as well as recent advances in Osmotic de-noising has been presented, where various factors effecting osmotics mass transfer rate in food have been reviewed.
Journal ArticleDOI
Drying characteristics of sardine fish dried with microwave heating
TL;DR: In this paper, the effect of microwave drying on drying rate, effective diffusivity, and energy consumption of sardine fish was examined at four different microwave powers (200, 300, 400 and 500 W).
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Mass transfer kinetics of pulsed vacuum osmotic dehydration of guavas
TL;DR: The effects of vacuum pulse and solution concentration on mass transfer of osmotically dehydrated guava slices were studied in this paper, where two different models of diffusion were tested to obtain diffusivity and to compare the accuracy of these models.
Journal ArticleDOI
Osmotic dehydration of pineapple as a pre-treatment for further drying
TL;DR: In this paper, the effect of osmotic dehydration on mass fluxes (water loss, solids gain and weight reduction) was investigated for South African grown Cayenne type pineapple pieces.
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Osmotic dehydration of foods: mass transfer and modeling aspects
John Shi,M Lemaguer +1 more
TL;DR: Evaluation of the long-term equilibrium and the distribution of the phases in the tissue provide a better understanding of the phenomena that control the mass transfer processes in osmotic dehydration.
References
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Book
The mathematics of diffusion
TL;DR: Though it incorporates much new material, this new edition preserves the general character of the book in providing a collection of solutions of the equations of diffusion and describing how these solutions may be obtained.
Journal ArticleDOI
On the mechanism of water holding in meat: The swelling and shrinking of myofibrils
Gerald Offer,John Trinick +1 more
TL;DR: It is pointed out that water losses in rigor, in the PSE condition and on cooking may well result directly from shrinkage of the filament lattice.
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Modelling of vacuum osmotic dehydration of food
TL;DR: In this paper, a hydrodynamic mechanism has been proposed and experimentally analyzed for the modeling of the vacuum osmotic dehydration operation, taking this new mechanism into account, a more accurate approach to the modelling of the ODE operation may be done.
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Coupling of hydrodynamic mechanism and deformation-relaxation phenomena during vacuum treatments in solid porous food-liquid systems
TL;DR: In this paper, the authors extended the hydrodynamic mechanism (HDM) analysis, initially considered with no occurrence of deformations in the solid matrix, to the case of coupling HDM and deformation-relaxation phenomena (DRP).
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Non-diffusional mechanisms occurring during vacuum osmotic dehydration
Pedro Fito,R. Pastor +1 more
TL;DR: In this article, the non-diffusional mass transfer in operations where porous food is immersed in a liquid and submitted to vacuum conditions is analyzed, and the liquid penetration in the food pores due to pressure gradients have been mathematically modelled.