Analysis of applicability of Peleg model to the cooking-infusion of mackerel (Scomber japonicus) slices

Analysis of applicability of Peleg model to the cooking-infusion of mackerel (Scomber japonicus) slices

Mass transfer kinetics in osmotic dehydration is usually modeled by Fick's law, empirical models and probabilistic models. The aim of this study was to determine the applicability of Peleg model to investigate the mass transfer during osmotic dehydration of mackerel (Scomber japonicus) slices a...

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Bibliographic Details
Main Authors: Gerardo Checmarev, María Rosa Casales, María Isabel Yeannes
Format: Article
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2013-12-01
Series:Food Science and Technology
Subjects:
mackerel
osmotic dehydration
mass transfer
temperature effect
modeling
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000400013&lng=en&tlng=en

Internet

http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000400013&lng=en&tlng=en

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