Mass transfer modeling during osmotic dehydration of Chub Mackerel (Scomber Japonicus) slices in salt and glycerol solution at different temperatures

Autores
Checmarev, Gerardo; Casales, Maria Rosa; Yeannes, Maria Isabel; Bevilacqua, Alicia Eva
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The use of osmotic dehydration to preserve fish products could be an interesting option in order to maintain the characteristics of food. The objective of this research was to study the mathematical modeling of water loss and solute gain during the cooking-infusion of chub mackerel (Scomber japonicus) slices at different temperatures. Osmotic dehydration was performed by cooking-infusion in solutions containing 54% (w/w) glycerol and 7% (w/w) salt (solution aw = 0.64) at different temperatures (50, 70 and 90C). Experimental results were adjusted to the Crank, Weibull, and Zugarramurdi & Lupín models. Mass transfer kinetics of water, salt and glycerol during osmotic dehydration of chub mackerel slices were adequately adjusted, with similar accuracy, by the three models. However, the Zugarramurdi & Lupín model was preferred because it also allowed the prediction of water and solids contents at equilibrium, which is relevant for the development of this kind of products.
Fil: Checmarev, Gerardo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; Argentina
Fil: Casales, Maria Rosa. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación En Preservación y Calidad de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Yeannes, Maria Isabel. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; Argentina
Fil: Bevilacqua, Alicia Eva. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata; Argentina
Materia
Chub Mackerel
Osmotic Dehydration
Mass Transfer Modeling
Ternary Solution
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/10582
Acceder
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spelling Mass transfer modeling during osmotic dehydration of Chub Mackerel (Scomber Japonicus) slices in salt and glycerol solution at different temperaturesChecmarev, GerardoCasales, Maria RosaYeannes, Maria IsabelBevilacqua, Alicia EvaChub MackerelOsmotic DehydrationMass Transfer ModelingTernary Solutionhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The use of osmotic dehydration to preserve fish products could be an interesting option in order to maintain the characteristics of food. The objective of this research was to study the mathematical modeling of water loss and solute gain during the cooking-infusion of chub mackerel (Scomber japonicus) slices at different temperatures. Osmotic dehydration was performed by cooking-infusion in solutions containing 54% (w/w) glycerol and 7% (w/w) salt (solution aw = 0.64) at different temperatures (50, 70 and 90C). Experimental results were adjusted to the Crank, Weibull, and Zugarramurdi & Lupín models. Mass transfer kinetics of water, salt and glycerol during osmotic dehydration of chub mackerel slices were adequately adjusted, with similar accuracy, by the three models. However, the Zugarramurdi & Lupín model was preferred because it also allowed the prediction of water and solids contents at equilibrium, which is relevant for the development of this kind of products.Fil: Checmarev, Gerardo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; ArgentinaFil: Casales, Maria Rosa. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación En Preservación y Calidad de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Yeannes, Maria Isabel. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; ArgentinaFil: Bevilacqua, Alicia Eva. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata; ArgentinaWiley2014-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/10582Checmarev, Gerardo; Casales, Maria Rosa; Yeannes, Maria Isabel; Bevilacqua, Alicia Eva; Mass transfer modeling during osmotic dehydration of Chub Mackerel (Scomber Japonicus) slices in salt and glycerol solution at different temperatures; Wiley; Journal Of Food Processing And Preservation; 38; 4; 8-2014; 1599–16070145-88921745-4549enginfo:eu-repo/semantics/altIdentifier/doi/10.1111/jfpp.12120info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/jfpp.12120/abstractinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:54:21Zoai:ri.conicet.gov.ar:11336/10582instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:54:22.191CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Mass transfer modeling during osmotic dehydration of Chub Mackerel (Scomber Japonicus) slices in salt and glycerol solution at different temperatures
title Mass transfer modeling during osmotic dehydration of Chub Mackerel (Scomber Japonicus) slices in salt and glycerol solution at different temperatures
spellingShingle Mass transfer modeling during osmotic dehydration of Chub Mackerel (Scomber Japonicus) slices in salt and glycerol solution at different temperatures
Checmarev, Gerardo
Chub Mackerel
Osmotic Dehydration
Mass Transfer Modeling
Ternary Solution
title_short Mass transfer modeling during osmotic dehydration of Chub Mackerel (Scomber Japonicus) slices in salt and glycerol solution at different temperatures
title_full Mass transfer modeling during osmotic dehydration of Chub Mackerel (Scomber Japonicus) slices in salt and glycerol solution at different temperatures
title_fullStr Mass transfer modeling during osmotic dehydration of Chub Mackerel (Scomber Japonicus) slices in salt and glycerol solution at different temperatures
title_full_unstemmed Mass transfer modeling during osmotic dehydration of Chub Mackerel (Scomber Japonicus) slices in salt and glycerol solution at different temperatures
title_sort Mass transfer modeling during osmotic dehydration of Chub Mackerel (Scomber Japonicus) slices in salt and glycerol solution at different temperatures
dc.creator.none.fl_str_mv Checmarev, Gerardo
Casales, Maria Rosa
Yeannes, Maria Isabel
Bevilacqua, Alicia Eva
author Checmarev, Gerardo
author_facet Checmarev, Gerardo
Casales, Maria Rosa
Yeannes, Maria Isabel
Bevilacqua, Alicia Eva
author_role author
author2 Casales, Maria Rosa
Yeannes, Maria Isabel
Bevilacqua, Alicia Eva
author2_role author
author
author
dc.subject.none.fl_str_mv Chub Mackerel
Osmotic Dehydration
Mass Transfer Modeling
Ternary Solution
topic Chub Mackerel
Osmotic Dehydration
Mass Transfer Modeling
Ternary Solution
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The use of osmotic dehydration to preserve fish products could be an interesting option in order to maintain the characteristics of food. The objective of this research was to study the mathematical modeling of water loss and solute gain during the cooking-infusion of chub mackerel (Scomber japonicus) slices at different temperatures. Osmotic dehydration was performed by cooking-infusion in solutions containing 54% (w/w) glycerol and 7% (w/w) salt (solution aw = 0.64) at different temperatures (50, 70 and 90C). Experimental results were adjusted to the Crank, Weibull, and Zugarramurdi & Lupín models. Mass transfer kinetics of water, salt and glycerol during osmotic dehydration of chub mackerel slices were adequately adjusted, with similar accuracy, by the three models. However, the Zugarramurdi & Lupín model was preferred because it also allowed the prediction of water and solids contents at equilibrium, which is relevant for the development of this kind of products.
Fil: Checmarev, Gerardo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; Argentina
Fil: Casales, Maria Rosa. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación En Preservación y Calidad de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Yeannes, Maria Isabel. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; Argentina
Fil: Bevilacqua, Alicia Eva. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata; Argentina
description The use of osmotic dehydration to preserve fish products could be an interesting option in order to maintain the characteristics of food. The objective of this research was to study the mathematical modeling of water loss and solute gain during the cooking-infusion of chub mackerel (Scomber japonicus) slices at different temperatures. Osmotic dehydration was performed by cooking-infusion in solutions containing 54% (w/w) glycerol and 7% (w/w) salt (solution aw = 0.64) at different temperatures (50, 70 and 90C). Experimental results were adjusted to the Crank, Weibull, and Zugarramurdi & Lupín models. Mass transfer kinetics of water, salt and glycerol during osmotic dehydration of chub mackerel slices were adequately adjusted, with similar accuracy, by the three models. However, the Zugarramurdi & Lupín model was preferred because it also allowed the prediction of water and solids contents at equilibrium, which is relevant for the development of this kind of products.
publishDate 2014
dc.date.none.fl_str_mv 2014-08
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/10582
Checmarev, Gerardo; Casales, Maria Rosa; Yeannes, Maria Isabel; Bevilacqua, Alicia Eva; Mass transfer modeling during osmotic dehydration of Chub Mackerel (Scomber Japonicus) slices in salt and glycerol solution at different temperatures; Wiley; Journal Of Food Processing And Preservation; 38; 4; 8-2014; 1599–1607
0145-8892
1745-4549
url http://hdl.handle.net/11336/10582
identifier_str_mv Checmarev, Gerardo; Casales, Maria Rosa; Yeannes, Maria Isabel; Bevilacqua, Alicia Eva; Mass transfer modeling during osmotic dehydration of Chub Mackerel (Scomber Japonicus) slices in salt and glycerol solution at different temperatures; Wiley; Journal Of Food Processing And Preservation; 38; 4; 8-2014; 1599–1607
0145-8892
1745-4549
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1111/jfpp.12120
info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/jfpp.12120/abstract
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
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dc.publisher.none.fl_str_mv Wiley
publisher.none.fl_str_mv Wiley
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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