Mass Transfer Modeling During Marination of Anchovy Fillets in Ternary and Multicomponent Solutions

Autores
Casales, Maria Rosa; Yeannes, Maria Isabel
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
We assessed the applicability of three mathematical models (i.e., the Peleg, Zugarramurdi and Lupin and Weibull models) for water loss and solute gain of marinated Engraulis anchoita. The marinating stage was performed in a ternary solution of water/salt/acid and in a multicomponent solution of water/salt/acid/sorbitol. Based on the statistical parameters (R2 > 0.96; 0.001 < RMSE < 0.032), the models were able to predict the salt and acid gains upon marinating in the water/salt/acid solution. Water loss and solute gain could be estimated by all of the proposed models (R2 > 0.89; 0.003 < RMSE < 0.080) for the water/salt/acid/sorbitol marinating solution. The Peleg, Zugarramurdi, and Lupin and Weibull models can thus be used to represent the kinetics of mass transfer for water and solutes for marinated anchovies.
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. 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
Materia
Engraulis Anchoita
Marinating
Mass Transfer Modeling
Ternary And Multicomponent Solutions
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:11336/62030
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Mass Transfer Modeling During Marination of Anchovy Fillets in Ternary and Multicomponent SolutionsCasales, Maria RosaYeannes, Maria IsabelEngraulis AnchoitaMarinatingMass Transfer ModelingTernary And Multicomponent Solutionshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2We assessed the applicability of three mathematical models (i.e., the Peleg, Zugarramurdi and Lupin and Weibull models) for water loss and solute gain of marinated Engraulis anchoita. The marinating stage was performed in a ternary solution of water/salt/acid and in a multicomponent solution of water/salt/acid/sorbitol. Based on the statistical parameters (R2 > 0.96; 0.001 < RMSE < 0.032), the models were able to predict the salt and acid gains upon marinating in the water/salt/acid solution. Water loss and solute gain could be estimated by all of the proposed models (R2 > 0.89; 0.003 < RMSE < 0.080) for the water/salt/acid/sorbitol marinating solution. The Peleg, Zugarramurdi, and Lupin and Weibull models can thus be used to represent the kinetics of mass transfer for water and solutes for marinated anchovies.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; ArgentinaFil: Yeannes, Maria Isabel. 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; ArgentinaTaylor & Francis2016-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/62030Casales, Maria Rosa; Yeannes, Maria Isabel; Mass Transfer Modeling During Marination of Anchovy Fillets in Ternary and Multicomponent Solutions; Taylor & Francis; Journal of Aquatic Food Product Technology; 25; 5; 7-2016; 760-7691049-88501547-0636CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1080/10498850.2014.924168info:eu-repo/semantics/altIdentifier/url/https://www.tandfonline.com/doi/full/10.1080/10498850.2014.924168info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-11-12T09:41:09Zoai:ri.conicet.gov.ar:11336/62030instacron: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:34982025-11-12 09:41:10.193CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Mass Transfer Modeling During Marination of Anchovy Fillets in Ternary and Multicomponent Solutions
title Mass Transfer Modeling During Marination of Anchovy Fillets in Ternary and Multicomponent Solutions
spellingShingle Mass Transfer Modeling During Marination of Anchovy Fillets in Ternary and Multicomponent Solutions
Casales, Maria Rosa
Engraulis Anchoita
Marinating
Mass Transfer Modeling
Ternary And Multicomponent Solutions
title_short Mass Transfer Modeling During Marination of Anchovy Fillets in Ternary and Multicomponent Solutions
title_full Mass Transfer Modeling During Marination of Anchovy Fillets in Ternary and Multicomponent Solutions
title_fullStr Mass Transfer Modeling During Marination of Anchovy Fillets in Ternary and Multicomponent Solutions
title_full_unstemmed Mass Transfer Modeling During Marination of Anchovy Fillets in Ternary and Multicomponent Solutions
title_sort Mass Transfer Modeling During Marination of Anchovy Fillets in Ternary and Multicomponent Solutions
dc.creator.none.fl_str_mv Casales, Maria Rosa
Yeannes, Maria Isabel
author Casales, Maria Rosa
author_facet Casales, Maria Rosa
Yeannes, Maria Isabel
author_role author
author2 Yeannes, Maria Isabel
author2_role author
dc.subject.none.fl_str_mv Engraulis Anchoita
Marinating
Mass Transfer Modeling
Ternary And Multicomponent Solutions
topic Engraulis Anchoita
Marinating
Mass Transfer Modeling
Ternary And Multicomponent Solutions
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv We assessed the applicability of three mathematical models (i.e., the Peleg, Zugarramurdi and Lupin and Weibull models) for water loss and solute gain of marinated Engraulis anchoita. The marinating stage was performed in a ternary solution of water/salt/acid and in a multicomponent solution of water/salt/acid/sorbitol. Based on the statistical parameters (R2 > 0.96; 0.001 < RMSE < 0.032), the models were able to predict the salt and acid gains upon marinating in the water/salt/acid solution. Water loss and solute gain could be estimated by all of the proposed models (R2 > 0.89; 0.003 < RMSE < 0.080) for the water/salt/acid/sorbitol marinating solution. The Peleg, Zugarramurdi, and Lupin and Weibull models can thus be used to represent the kinetics of mass transfer for water and solutes for marinated anchovies.
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. 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
description We assessed the applicability of three mathematical models (i.e., the Peleg, Zugarramurdi and Lupin and Weibull models) for water loss and solute gain of marinated Engraulis anchoita. The marinating stage was performed in a ternary solution of water/salt/acid and in a multicomponent solution of water/salt/acid/sorbitol. Based on the statistical parameters (R2 > 0.96; 0.001 < RMSE < 0.032), the models were able to predict the salt and acid gains upon marinating in the water/salt/acid solution. Water loss and solute gain could be estimated by all of the proposed models (R2 > 0.89; 0.003 < RMSE < 0.080) for the water/salt/acid/sorbitol marinating solution. The Peleg, Zugarramurdi, and Lupin and Weibull models can thus be used to represent the kinetics of mass transfer for water and solutes for marinated anchovies.
publishDate 2016
dc.date.none.fl_str_mv 2016-07
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/11336/62030
Casales, Maria Rosa; Yeannes, Maria Isabel; Mass Transfer Modeling During Marination of Anchovy Fillets in Ternary and Multicomponent Solutions; Taylor & Francis; Journal of Aquatic Food Product Technology; 25; 5; 7-2016; 760-769
1049-8850
1547-0636
CONICET Digital
CONICET
url http://hdl.handle.net/11336/62030
identifier_str_mv Casales, Maria Rosa; Yeannes, Maria Isabel; Mass Transfer Modeling During Marination of Anchovy Fillets in Ternary and Multicomponent Solutions; Taylor & Francis; Journal of Aquatic Food Product Technology; 25; 5; 7-2016; 760-769
1049-8850
1547-0636
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1080/10498850.2014.924168
info:eu-repo/semantics/altIdentifier/url/https://www.tandfonline.com/doi/full/10.1080/10498850.2014.924168
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/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Taylor & Francis
publisher.none.fl_str_mv Taylor & Francis
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 13.24909

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